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Low Fat Squash Rockerfeller




Source of Recipe


BBR


Recipe Introduction


Holly Clegg



List of Ingredients




6 yellow squash( used acorn squash)
Used 0ne
2 packages of frozen chopped spinach
( used fresh )
1 bunch of green onions( used 3)
1/2 cup chopped parsley( did not have)
3 stalks of celery, chopped( used 2)
2 cloves of garlic, minced( 1)
1/2 cup light margarine( did not use)
1/2 cup of Italian breadcrumbs( used some stove top stuffing bread crumb mix) about 2 Tbs divided)
Hot pepper sauce to taste
salt and pepper to taste


Recipe



I added a 1/2 cup of chopped red pepper. Oven set on 350.
Cut the squash in 1/2 lengthwise. Steam in 1/2" water, covered on the stove or in the microwave until almost tender. Cool and scoop out the pulp,being careful not to break the shell. I removed the seeds with a ice cream scoop and baked it in the oven for about 15 minutes.

Cook the spinach according to the package directions( did not do)
Saute the green onion, parsley, celery and garlic in the margarine. Combine with the spinach and all remaining ingredients. Mix well and fill the squash shells. Bake for 20 minutes.


I added the spinach to the skillet vegtables right when they were almost done. It wilted in no time then I added the squash pulp to the skillet as well.Added the( 1 Tbs )of the stuffing mix. Mixed well and placed into the shells, sprinkled some parm cheese and remaining (Tbs) of stuffing mixture on top. I also drizzled some truffle oil on the finished dish~

I processed the stuffing mix slightly, just to get rid of some of the larger pieces of bread crumbs~ I sauted all of the vegtables in olive oil