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    You are in: Home / Recipes / Spinach Stuffed Squash Recipe
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    Spinach Stuffed Squash

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 30, 2009

      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. :)

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    • on October 10, 2008

      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.

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    • on October 07, 2008

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

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    Nutritional Facts for Spinach Stuffed Squash

    Serving Size: 1 (218 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 132.1
     
    Calories from Fat 88
    66%
    Total Fat 9.7 g
    15%
    Saturated Fat 4.9 g
    24%
    Cholesterol 19.1 mg
    6%
    Sodium 258.2 mg
    10%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.3 g
    13%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    chicken flavor stuffing mix

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