This promo recipe card was a pull-out from Family Circle and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

TURKISH SQUASH
VEGETABLES–Yellow Squash

Yellow squash, intriguingly seasoned with lemon juice, yogurt, coriander

Bake at 350° for 20 minutes…makes 6 servings

6 small yellow squashes
6 tablespoons (3/4 stick) butter or margarine
2 cups saltine-cracker crumbs
1 large onion, chopped (1 cup)
1 cup (8-ounce carton) plain yogurt
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon crushed coriander
1/4 teaspoon seasoned pepper

1. Halve squashes lengthwise; cook in boiling salted water in a large frying pan 10 minutes; lift out carefully; drain pan. Scoop out centers and chop; drain well. Place shells in a shallow pan.
2. Melt butter or margarine in same frying pan; toss 3 tablespoonfuls with 1 cup of the cracker crumbs in a small bowl.
3. Add onion to butter in pan; saute until soft; stir in remaining crumbs, chopped squash, and all remaining ingredients. Spoon into shells. Sprinkle with buttered crumbs.
4. Bake in moderate oven (350°) 20 minutes.