1 (14 ounce) can evaporated milk
2 teaspoons salt
2 teaspoons dried parsley
1 pinch ground black pepper
1 onion, chopped
1 tablespoon barbecue sauce
1 (.6 ounce) package active dry yeast
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 egg, lightly beaten
1/4 teaspoon garlic powder
1 pinch ground nutmeg
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
Place the milk and salt in a large saucepan, and bring to a boil over medium heat. While the pan is heating, melt the parsley and pepper. Remove from heat and let cool slightly. Stir in the onions, peppers, lemon juice and salt and pepper mixture, then stir in the egg and garlic powder. Allow the mixture to cool slightly.
In a small bowl, mix the salt and lemon juice. Stir well into the egg mixture, then stir in the garlic powder. Transfer the batter into the filling/water mixture, stirring well. Place the squash mixture on the serving platter.