"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 1/2 lbs. Hubbard squash 1 medium onion very thinly sliced salt, pepper and butter 1 8 oz. can tomato sauce
Remove seeds and stringy portion from squash. Cut into 8 pieces and remove skin. Place in a buttered 2 qt. casserole. Spread thin slices of onion over squash. Sprinkle with salt, pepper and dot with butter. Pour on the tomato sauce. Cover and bake for an hour at 375 º, or until tender.
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