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Spinach Stuffed Squash




Source of Recipe


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List of Ingredients






4 yellow crookneck squash
salt & pepper

for spinach stuffing:
2-10 oz. Packages frozen chopped spinach, cooked and drained
Cup chopped onions
1 tsp salt
2 tsp red wine vinegar
cup melted butter
grated parmesan cheese
1 cup sour cream
cup bread crumbs

Preheat oven to 350 degrees. Cook whole squash in boiling, salted water for about 10 minutes or until tender. Very carefully cut into halves top to bottom (tip with stem end) and scoop out seeds, making a little "boat". Sprinkle each shell with a little of the melted butter, salt, pepper, and Paremesan Cheese.

For the Stuffing:
Saute the onion in most of the remaining butter (not all) until tender. Add spinach, salt, sour cream, and vinegar and blend well. Stuff each squash shell with the spinach mixture. Sprinkle each with more parmesan cheese and the bread crumbs, and brush with the remaining melted butter. Put in a shallow baking dish and bake at 350 degrees for about 15 minutes.

Recipe