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