Spinach-Stuffed Squash

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* Exported from MasterCook *

 

Spinach-Stuffed Squash

 

Recipe By :Donna Florio

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large yellow squash

1 1/2 teaspoons salt -- divided

1/4 cup butter -- melted & divided

~ OR margarine

1/2 cup grated Parmesan cheese -- divided

1/4 teaspoon pepper

1 small onion -- chopped

2 packages frozen chopped spinach

~ (10 oz pkgs) cooked & well drained

1 cup sour cream

2 teaspoons red wine vinegar

1/4 cup fine dry breadcrumbs

1 tablespoon butter -- cold & cut up

~ OR margarine

 

Combine squash, 1/2 teaspoon 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; saute 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 F for 15 minutes or until thoroughly heated.

 

Source:

" Southern Living, Volume 37, Number 7, July 2002, p. 146. "

S(Formatted for MasterCook by):

" Vicky; vcb1 "

Copyright:

" Copyright 2002, Southern Living, Inc. "

 

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Per Serving (excluding unknown items): 206 Calories; 15g Fat (63.5% calories

from fat); 8g Protein; 12g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol;

696mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0