Prep 20 mins
Cook 40 mins
I found this recipe in Paula Deen's new (2009) Daily Calendar book!
Make and share this Spinach Stuffed Squash recipe from Food.com.
- 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
- Preheat oven to 400 degrees.
- Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
- Place squash, cut side down, on a rimmed baking sheet.
- Bake 15 minutes or until tender.
- Scoop out pulp, keeping shells intact; reserve pulp.
- Reduce heat to 350 degrees.
- In a large skillet, melt butter over med heat.
- Add onion; cook 5 minutes or until tender.
- Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
- Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
- Spoon mixture evenly into squash shells.
- Place on the baking sheet, bake 15 to 20 minutes or until heated through.
- Serve immediately.
Thanks for posting, Katie! Paula did this a few weeks ago on her show using zucchini, and that's what I used. I used 2 large zucchini and had a bit of filling left over, so perhaps 3 medium to large zucchinis could be used in place of the squash, as well. Reviewers on Food Network's site said the leftover filling was good with Triscuits, but I made do with a spoon. :)
This was awesome!! I made it last night for the first time and love love loved it. I used Butternut squash instead of yellow squash. (The yellow squash in our store were a bit small). It was bit rich...but what a great fall dish! I think I will try it next with Acorn Squash. Thank you for sharing such a tasty dish.
Loved the taste. Great way to use up some of our garden's summer squash. I will definitely make this again.