1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1/2 tablespoon white sugar
3 tablespoons lemon juice
3 cloves garlic, minced
2 (8 ounce) cans salmon, drained and flaked
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C). Prepare baking sheet by marking with 1-inch flour. Add cream cheese, mayonnaise, sugar, lemon juice, garlic, salmon, and soup. Mix well and press on baking sheet. Bake in preheated oven for 20 to 30 minutes, or until cheese is bubbly and squash is tender.
Remove squash from oven and cool completely. Place squash on serving plates. Spread with cream cheese mixture, sprinkle with almonds.