Carrie's Spanish Squash

Carrie's Spanish Squash Recipe

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Raven Higheagle


I sent my daughter to a Boarding School in upstate New York that was also a working farm. During her first year her job was to care for the animals. One day I got a call from her and she said "Mom they want me to eat my friends." Honestly, at first I thought she meant people, then it dawned on me that she meant animals. I asked her if her job was taking care of the animals? She said very sadly, yes. I asked if it was slaughter time? Sadly, she replied yes. Then I asked if they grew vegetables? She said yes. I told her to eat them. Cooking for a vegetarian is hard at times, be creative.


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Serves 4
10 Min
30 Min


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  • 2 lb
    yellow squash, sliced
  • 1 medium
    onion, sliced
  • 1 small
    can hatch chopped green chilies with juice
  • 2 large
    eggs, beaten
  • 3/4 dash(es)
    grated, sharp cheddar cheese
  • 1/2 c
    miracle whip
  • 1/4 c
    dry bread crumbs

How to Make Carrie's Spanish Squash


  1. Preheat the oven to 375. Grease a 2-quart casserole dish.
  2. In a medium saucepan cook squash and onions in as little water possible, drain. Add the remaining ingredients.
  3. Pour into the casserole dish. Bake for 25 minutes.
  4. Remove from oven and top with bread crumbs mixed with cheese.
  5. Bake for 5 more minutes or until cheese is melted and top is golden brown.

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