Monday, June 14, 2010
43. Spinach-Stuffed Squash
From 2002 Southern Living Annual Recipes
I adore squash, so this recipe was screaming my name. It had a creamy filling, with a crispy, salty, cheesy topping.
These had a beautiful presentation and would be perfect for company...little individual casseroles. I had the squash for dinner alone, but it would be a great side dish for chicken or pork.
4 large yellow squash
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
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.