Total Time
1hr
Prep 20 mins
Cook 40 mins

I found this recipe in Paula Deen's new (2009) Daily Calendar book!

Ingredients Nutrition

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.
Most Helpful

5 5

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. :)

5 5

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.

5 5

Loved the taste. Great way to use up some of our garden's summer squash. I will definitely make this again.