Recipe - Squash Kugel

4 pound Yellow squash, washed and
cut or sliced up
2 lg Onions, cut or sliced up
1 tablespoon Salt, divided
6 lg Eggs
1 One fourth cup Matzo meal, divided
One fourth teaspoon Nutmeg
1 teaspoon Pepper
One fourth teaspoon Cayenne pepper
1 teaspoon Dried parsley
1 tablespoon Use to grease baking pan

Place squash and onions in a 10 quart pot and cover tp half the height of
vegetables with water. Sprinkle with 1 tsp salt and bring to boil. Cook
until tender , about 30 minutes,tossing vegetables halfway through the
cooking process. Let the vegetables drain in a colander and completely cool
until ready to bake (about 45 minutes) . Preheat oven to 375 degrees.
Combine eggs, 1 cup of matza meal, the remaining 2 tsp salt, nutmeg,
peppers and parsley. Add the egg mixture to the drained vwegetables and
beat thoroughly. Pour into greased 11 x 14 baking pan, top with remaining
matza meal and bake until set, about 1 One half hours.

NOTES : Note: can substitute egg whites and egg substitute for whole eggs.
For a really different taste, substitute pecan meal for matza meal.
Recipe by: Naomi Mass via AJC Posted to JEWISHFOOD digest V97 #119 by
Judith Sobel jcs@mindspring.com on Apr 11, 1997