2 yellow squash
1 large onion, sliced into 1/4 inch slices
1 stalk celery, sliced into 1/4 inch slices
1/2 cup chopped fresh mushrooms
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon dried basil
1 whole green onion, sliced into 1/2 inch slices
Place squash in a large bowl. In a medium saucepan, place onion, celery and mushrooms in water to cover. Bring to a boil, reduce heat to low and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add garlic powder, parsley, basil and whole green onion. Cook, stirring occasionally, for 1 minute. (Note: This recipe makes about 6 to 7 servings.)
Remove squash from heat. Add parsley, basil and onion and cook, stirring occasionally, for 1 minute. Sprinkle squash with salt, garlic powder, parsley mixture and ground black pepper. Cover and chill at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated 350 degrees F (175 degrees C) oven for 45 minutes, until squash is tender. Cool and strain.