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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I found this recipe in Paula Deen's new (2009) Daily Calendar book! Ingredients:
6 large yellow squash, halved lengthwise |
2 tablespoons olive oil |
3/4 teaspoon salt, divided |
1/4 teaspoon ground black pepper |
2 tablespoons butter |
1/2 cup chopped onion |
1 (10 ounce) package frozen spinach, chopped, thawed and squeezed dry |
1 cup chicken flavor stuffing mix |
1 cup cheddar cheese, shredded |
1/2 cup sour cream |
Directions:
1. Preheat oven to 400 degrees.
2. Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
3. Place squash, cut side down, on a rimmed baking sheet.
4. Bake 15 minutes or until tender.
5. Scoop out pulp, keeping shells intact; reserve pulp.
6. Reduce heat to 350 degrees.
7. In a large skillet, melt butter over med heat.
8. Add onion; cook 5 minutes or until tender.
9. Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
10. Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
11. Spoon mixture evenly into squash shells.
12. Place on the baking sheet, bake 15 to 20 minutes or until heated through.
13. Serve immediately.
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