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Spinach-Stuffed Squash
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Stuff the squash the day before. Yield Ingredients | |
| 4 large | yellow squash |
| 1 1/2 teaspoons | salt, divided |
| 1/4 cup | butter or margarine, melted and divided |
| 1/2 cup | grated Parmesan cheese, divided |
| 1/4 teaspoon | pepper |
| 1 small | onion, chopped |
| 2 (10-ounce) packages | frozen chopped spinach, cooked and well drained |
| 1 cup | sour cream |
| 2 teaspoons | red wine vinegar |
| 1/4 cup | fine, dry breadcrumbs |
| 1 tablespoon | cold butter or margarine, cut up |
Preparation
Combine squash, 1/2 teaspoon salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; saute 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13- x 9-inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.
Bake at 350° for 15 minutes or until thoroughly heated.
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