Recipe by Tandy Higgins
Here is a squash recipe that even the kids will like. If you want to serve them as appetizers, just use the baby squash instead for a petite look.
- 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
Directions See How It's Made
- 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.