SPINACH-STUFFED YELLOW SQUASH

Spinach-Stuffed Yellow Squash image

Provided by Tandy Higgins

Categories Spinach

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Previous Next

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

Steps:

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.
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; 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.
Bake at 350 degrees for 15 minutes or until thoroughly heated.

Nutrition Facts : Calories 289.4, Fat 21.4, SaturatedFat 12.9, Cholesterol 49.6, Sodium 922.1, Carbohydrate 17.8, Fiber 5.7, Sugar 5.5, Protein 11.6