Winter squash or summer squash? Crookneck or spaghetti? What does it look like? like a football or a gourd? bumpy skin or smooth?
What it is depends on how you cook it.
Linda C

Bet it's yellow summer crookneck squash.

In the south we love squash croquettes!

I use yellow summer squashes and zucchinis interchangeably.

I think its a Summer squash. It has smooth skin, but it doesn't have a crock neck. It looks a bit like a large yellow zucchini, but with a thick skin. It's pale yellow color. Diana55

Sounds like a spaghetti squash to me....

I found a picture of it

This is what it looks like !!!

....are these two pictures the same thing? Well that is what it is. I think !!! LOL Diana55 I'm not much of a Squash eater, as you can tell !!!LOL

Sorry for posting twice !!!

Yellow crook neck...
Wash it and split length wise....dot with butter and sprinkle with salt and pepper and a bit of sweet hungarian paprika....bake on a cookie sheet, uncovered at maybe 375 for about 30 minutes until tender....add a little more butter and enjoy.
Or you can stuff it with seasoned bread crumbs and sausage....but I'll leave that for someone else.

Linda C

Welcome back from your vacation/holiday Diana!! Linda's suggestions are great.....I've cut it up into match sticks along with zucchini and carrots and do a quick saute over high heat in EVOO and butter with just salt and pepper...perfect side to many meals.

I won't mention the casserole that uses cream of chicken soup, sour cream, carrots, onions and a stuffing mix...LOL! It's been a few years for me but I like it... I'm one (of many in my family) that must have the infamous GBC on the table for Thanksgiving...LOL! It's tradition and we love it....salt, Durky Onions and all! LOL!

David

You can substitute yellow squashes for zucchinis. Here's a bunch of recipes.

Here is a link that might be useful: Zucchini recipes

Here's a very tasty yellow squash saute I learned from a chef in Concord, MA a number of years ago:

yellow squash, diced
Jonagold apples, cored (but not peeled), diced
red onion, diced
fresh thyme
sweet butter
salt & pepper

Use a bit more of the squash and apples than the onion, all cut in pieces approximately the same size - saute them in butter in a skillet until softened, season with fresh thyme and salt/pepper to taste.

seagrass

I haven't tried this recipe but I just got it emailed to me yesterday and it sounded good enough that I kept it for when I have zucchini or yellow squash.

Squash and Pasta Toss
1 1/2 cups zucchini squash (or yellow squash)
1 clove garlic
1 tsp. dried basil
4 Tbsp. low-fat or nonfat ricotta cheese
1/4 tsp. black pepper
2 1/2 Tbsp. low-fat or nonfat parmesan cheese
1/4 tbsp. olive oil

1. Rinse and cut zucchini or yellow squash into bite-sized chunks; mince garlic. Reserve.
2. Prepare bite-sized pasta such as ziti or elbows according to recipe, omit salt: add zucchini or yellow squash to boiling water with pasta during last two minutes of cooking.
3. Meanwhile, in nonstick skillet heat oil on medium-high, sauté minced garlic about two minutes.
4. Drain pasta and zucchni or yellow squash when ready, reserving 1/4-cup cooking liquid. Add pasta and vegetables with reserved cooking liquid to skillet; mix well with spices and cheeses. Serve immediately.
Makes 1 serving. Nutritional values per serving: 199 calories, 9g fat (4.0g sat), 18g protein, 13g carbohydrate, 3g fiber, 5mg cholesterol, 294mg sodium and 9g sugar.
This recipe is:
 Low in Sodium (approximately 800 milligrams or less of sodium)
 Low in Cholesterol (approximately 100 milligrams or less of cholesterol)

Annie

Just sub "yellow crook-neck" everywhere it says "zucchini". LOL

Deanna

ZUCCHINI STICKS Â BAKED (easy, quick, good, works with slices too!)
5 Zucchini (about 1-1/2 lb.)
2/3 cup Parmesan
1/2 cup dry bread crumbs
1 teaspoon ground sage
1/2 teaspoon rosemary
2 eggs lightly beaten or Eggbeaters
1 tablespoon olive oil
Cut zucchini lengthwise in half, then quarters.
Mix cheese, crumbs and spices.
Dip zucchini and roll in egg, drain and roll in crumb mixture.
Spread out on greased 10 x 15 pan. Drizzle oil over.
Bake at 450 degrees approximately 25 minutes.

Here is one that I made when my kids were small. It is the only way they would eat summer squash. I haven't made it in about 30 years! They still don't care for summer squash.

Summer Squash Casserole
6 cup Summer squash -- sliced
¼ cup Onion -- chopped
1 can Cream of chicken soup
1 cup Sour cream
1 cup Carrots -- shredded
1 pack 8-oz herb-seasoned stuffing
½ cup Margarine -- melted

Cook summer squash and onion in boiling water for 5 minutes. Drain and set aside. Combine chicken soup and sour cream. Stir in carrots. Fold in drained squash and onion. In a separate bowl combine stuffing mix and margarine. Spread 1/2 stuffing mix in bottom of 8" x 12" baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mix. Bake at 350°F for 25-30 minutes or until heated.

This our FAVORITE vegetable and have made it so simply for many, many years! Wash, remove core tip, and slice into rounds about 1/4" to 1/3" thick (no peeling) and place into large pot. Dice up a large brown/yellow onion to about, say, 8 squashes. More onion if you really have a large load of them, of course. Add to pot, cover amply with water, season with salt and boil up and then simmer until squash is softness you like. Strain in colander and press the squash down with the back of a large serving spoon so all the excess water is drained out. Place in bowl and add plenty of BUTTER and salt/pepper as preferred (more butter the better!). It's just scrumptious. Boiling prob. takes about 6 or so min., depending on thickness of slices. Soooo easy.