Spinach-stuffed Yellow Squash

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 large yellow squash
• 1 1/2 teaspoons salt, divided
• 1/4 cup butter or 1/4 cup margarine, melted and divided
• 1/2 cup grated parmesan cheese, divided
• 1/4 teaspoon pepper
• 1 small onion, chopped
• 2 (10 ounce) packages frozen chopped spinach, cooked and well drained
• 1 cup sour cream
• 2 teaspoons red wine vinegar
• 1/4 cup fine dry breadcrumb
• 1 tablespoon cold butter or 1 tablespoon margarine, cut up

Recipe

• 1 combine squash, 1/2 teaspoons 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 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
• 3 pour remaining 2 tablespoons 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 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.
• 4 bake at 350 degrees for 15 minutes or until thoroughly heated.