Hi Tracey, No you can’t. When any vegetable is frozen it causes the cell walls in the plants to burst. When they thaw all that water leaks out and the vegetables are super wet and very soft. That would be a really bad texture for this recipe. –Rachel

This recipe was designed for squash that are about 3 to 4″ across at the widest point. You just need to cook them until slightly tender. –Rachel

Hey Marsha, Yes they can! I’d recommend boiling the squash,cutting them in half, hulling out the seeds and then allowing them to cool. Wrap them in plastic wrap on a cookie sheet and refrigerate. I’d make the filling at the same time, but keep it separate until you are ready to bake. Sometimes adding the salted filling to the squash early can draw too much liquid out of the squash. I hope you enjoy them! –Rachel

You know it Anne! Bacon makes everything better. And don’t worry about the cows–the catch isn’t near small enough to injure them. It’s just enough to keep them from backing up.