Spinach-Stuffed Yellow Squash |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Here is a squash recipe that even the kids will like. If you want to serve them as appetizers, just use the baby squash instead for a petite look. Ingredients:
4 large yellow squash |
1 1/2 teaspoons salt, divided |
1/4 cup butter or 1/4 cup 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 breadcrumb |
1 tablespoon cold butter or 1 tablespoon margarine, cut up |
Directions:
1. Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
2. 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.
3. Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; sauté 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.
4. Bake at 350 degrees for 15 minutes or until thoroughly heated.
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