Spinach Stuffed Squash

(Sophie) #1

…since it’s squash season in the northern hemi.

Spinach Stuffed Squash

Start with a large pot of salted water and boil until tender:

4 yellow crookneck squash (you can also use plain yellow squash)

It should take 10mins or so, during which time you can start cooking your spinach. Take:

2 (10oz.) pkgs. Frozen, chopped spinach.

Cook according to package instructions and drain well. You’ll need a strainer for this; otherwise it’ll be too soupy. Just mash the spinach to get the water out. Then set aside.

When the squash are tender (just poke one with a knife or fork and it should go in easily), carefully remove them to a plate and slice each lengthwise. Take a teaspoon and scoop out the seeds, discard, and arrange the squash halves in a glass Pyrex baking dish (or a foil lined pan).

Sprinkle each squash liberally with:
Melted Butter (1/2 stick = 4tbs.)
Parmesan cheese

Take a medium pot and sauté in a small amount of olive oil, over low heat:

½ cup finely chopped onion (I always use a white onion for this but yellow or Vidalia would work nicely too.)

Once the onion turns translucent, remove from heat and add:
Cooked spinach
1tsp. Salt
1/8 tsp. Pepper
1 1/8 cup Sour Cream
2 tsp. Red Wine Vinegar

Mix well. It should be thick and easy to scoop, not runny or soupy. Fill squash halves with the spinach mixture and sprinkle each liberally with:
Melted butter
Parmesan cheese

Bake in a pre-heated 350F oven for 15-25 min. or until golden brown.

eta: Photo


Is Pumpkin keto?

(Sophie) #3

Here’s a printable list you can use for low carb stuffs…


Thank you!

(Ellen) #5

Ooh that looks so good! Could a weekend dinner there. Is it ok to eat it cold or can it be re-heated?