Instructions: Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, and add water. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 10 minutes or until very tender, rotating dish a half-turn after 5 minutes. Drain; cover and chill completely.

Scoop out pulp from squash halves; discard shells. Place pulp in food processor; process until smooth. Combine pulp and frozen yogurt in a bowl; stir until well-blended. Cover and freeze for at least 2 hours before serving.

Yield: 7-1/2 cups (serving size: 1/2 cup).

NOTES : At first my family didnt think theyd like ice cream made from squash, but after one taste they quickly changed their minds. - Helen Wilson, Sherman, Texas.

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