3 cups rich consomme
Heat oil, add flour, then consomme, and salt if necessary. Saw squash in two in the middle, or a little above the middle as required. Scrape out the seeds and stringy pulp and rub with salt. Let stand while preparing other ingredients; drain before stuffing. Mix crumbs and flavorings, leaving out a little parsley; pour part or all of the sauce over the crumb mixture. (The quantity of the sauce will depend on the quality of the squash. If it is a dry one it will probably take it all, and if it is quite a large one, more of all the stuffing will be required). Fill the squash, sprinkle, with crumbs or corn meal, and chopped parsley. Set into covered baker or cover with waxed paper and bake until squash is tender which will be in 2-3 hrs. according to the squash. Give it plenty of time. Serve on chop tray and send plain onion sauce to be served with it.
Coarse chopped nuts may be put into the dressing and the top of the squash garnished after baking with halves of nuts. This makes a beautiful as well as palatable dish.