1 can (10 ounces) plum tomatoes
1 large onion, minced
1 tablespoon minced parsley
1 teaspoon mint
1 teaspoon oregano
Salt and pepper to taste
1 cup chicken stock
3 tablespoons butter
2 pounds small yellow
squash, sliced in half
lengthwise
1. Combine all ingredients except squash.
2. Bring to a boil. Add squash.
3. Reduce heat and simmer about 15 minutes, or until
squash is tender.
6 SERVINGS