I have viewed several of the recipes for yellow squash on your web site that look like recipes I'd like to try, however, a few of the recipes call for cooked and drained squash but I'm not sure whether I should dice the squash or slice it prior to cooking it. Any ideas as to which would be best? The recipes are for a yellow squash cassarole. Please respond soon since the garden is producing more quicky than I can keep up.