2 lbs. small yellow squash
2 oz. butter
1/2 small onion, minced
salt and pepper
1 tbsp. flour
Parsley, salt and pepper
1 c. sour cream
1/4 c. slivered almonds

Boil squash in salted water till tender. Fry onion in butter till slightly yellow. Add to squash and season. Heat sour cream. Add flour stirring into whole a little at a time. Add almonds. Stir till sauce thickens. Add to squash. Place in greased dish; heat in oven.