Spinach- Stuffed Squash

Categories: Vegetables- Squash

Ingredients

• 4 large yellow squash
• 1 1/2 tsp. salt, divided
• 1/4 cup butter or margarine, melted and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 tsp. pepper
• 1 small onion, chopped
• 2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
• 1 cup sour cream
• 2 tsp. red wine vinegar
• 1/4 cup fine, dry breadcrumbs
• 1 Tbsp. cold butter or margarine, cut up

Directions

1. Combine squash, 12 tsp. salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
2. Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 Tbsp. melted butter; sprinkle evenly with 2 Tbsp. cheese, 1/2 tsp. salt and pepper.
3. Pour remaining 2 Tbsp. 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 tsp. salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x9-inch baking dish. Sprinkle with breadcrumbs and remaining 6 Tbsp. cheese, and dot with cold butter.
4. Bake at 350 degrees for 15 minutes or until thoroughly heated.

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