Crookneck Squash and Spinach Bake

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Crookneck Squash and Spinach Bake

 

12 medium yellow crookneck squash

2 10-ounce packages frozen chopped spinach

3 ounces cream cheese softened

3 eggs, well beaten

6 tablespoons melted butter

1 heaping tablespoon sugar

1/2 teaspoon seasoned salt

1/2 teaspoon onion salt

1 tablespoon black pepper

1 cup cracker crumbs

paprika

dash red pepper flakes

1 cup crumbled crisp bacon, optional for vegetarians

 

Wash squash and cut green stem away. Cook whole in

boiling water, just until tender. Cut in half

lengthwise and scoop out pulp with a spoon, placing

pulp in a large mixing bowl. Cook spinach in salted

water until tender, drain well and add to squash pulp.

Add cream cheese to warm squash-spinich mixture. Add

all except last three ingredients and mix well. Salt

squash shells sparingly and fill with mixture,

mounding the top. Garnish each with crumbs, red pepper

flakes, paprika and bacon. Place on lightly greased

sheet or in a shallow baking dish. Cover with foil and

bake at 325 degrees for 30 minutes. May be prepared a

day in advance.

 

 

 

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