Squash is so flavorful and autumn-esque! My grandparents grew yellow squash in their garden; so, fresh produce was available and a part of our lifestyle. Today’s markets offer a grand selection from spaghetti squash to acorn squash; thus, a garden variety is always near urban neighborhoods. Here is a family autumn recipe that is sure to please. Prepare a yellow squash per person by trimming off the ends and washing the squash thoroughly. Boil the squash until tender (not soggy). Slice each squash in half, lengthwise. Hull out the inside and place the pulp in a separate bowl. Place each “shell” of the squash skin into a baking dish. Mash the pulp with a fork and little by little add crumbled crackers, leaving mostly a quantity of squash filling. Add a dash of pepper. Stuff the mixture into each squash “shell.” Top each with a very thin slice of butter. Then, top each shredded cheese. Bake or heat the stuffed squash in the microwave until the cheese melts. It will become a family favorite and if served with a squash bird, it will become even more special. To make the squash bird, cut the big end off of a yellow squash so that the squash sits upright. The tip, stalk end, become the bird’s head. Place 2 cloves for eyes near the tip end. Cut two wings from another squash and pin the wings on with tooth picks. It’s sure to bring a smile and a chuckle as those dine, knowing that you took extra effort to make them feel special! © Kelly McBride Loft