1 c. yellow cornmeal
1 c. plus 1 Tbsp. all-purpose flour
2 Tbsp. packed brown sugar
5 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried salad herbs
2 Tbsp. minced fresh parsley
Dash of cayenne pepper
1 c. spaghetti squash or acorn yellow squash, cooked and mashed
2 eggs
1 c. milk
1/4 c. olive oil
1/2 c. diced Monterey Jack cheese
1 (2-oz.) jar pimientos
1 (4-oz.) can diced green chiles
1/4 c. sliced ripe olives (optional)

In a large bowl, mix together cornmeal, flour, brown sugar, baking powder, salt, cumin, herbs, parsley and cayenne pepper. In separate bowl, blend squash, eggs, milk, oil, cheese, pimiento and green chiles. Pour dry ingredients into squash mixture and blend. Pour squash-cornbread mixture into greased 9-inch by 13-inch pan. Arrange ripe olives on top and bake at 425° for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.