Mom's Spinach Stuffed Squash

I must have spinach on the brain. I do love spinach but I realized I've had it a lot this weekend. I ate it in salads and I ate it in my breakfast this morning. I had it tonight in my mom's stuffed squash.

I found this recipe a long time ago and stashed it, so sure I would make it quickly. But I never did. I always flipped through to it, stopping for a brief second, before moving on to something else. I'm not sure why it took me so long, but I'll guarantee that I will make it again-very very soon.



Like everything else I made this weekend, it was easy! It was creamy, it was flavorful, and it was everything I needed in a side dish. Pair that with some fresh haddock I got on sale at the supermarket yesterday and a barley risotto I made this morning, and there's one stupendous meal. Hell, I could have made this squash dish all by itself and I would have been happy. I have a feeling I'll make this meal again and again, and in the meantime I'll have plenty of time to enjoy the leftovers.



Mom's Spinach Stuffed Squash

4 summer squash
melted butter
salt and pepper
grated parmesan

Spinach stuffing:
1/2 c. chopped onion
1/2 c. butter
2 10 oz. packages of frozen spinach, cooked and drained
1 t. salt
1 c. sour cream
2 t. red wine vinegar
bread crumbs

(**note: the squash I had were little, being that they're not really in season right now. As such, I modified the amounts: instead of 2 packages of spinach, I used just one, and I also halved the sour cream and the vinegar. As for the butter, I instead used olive oil to saute the onions and butter to top the squash. The rest stayed the same-especially since I love sauteed onions.)

Cook whole squash in boiling salted water for 10 minutes or until tender. Very carefully cut into halves and scoop out seeds (though it doesn't say it in the recipe, I used the seeds in the stuffing). Sprinkle each shell with butter, salt, pepper, and cheese (a step I forgot. It tasted just as good without it). Saute onion in butter (or olive oil). Add spinach, salt, sour cream, and vinegar to pan. Stuff each squash. Sprinkle each with parmesan cheese and bread crumbs (I used whole wheat); dot with butter (honestly, I probably used less than a tablespoon's worth-the squash were tiny!). Bake at 350 degrees for about 15 minutes or until hot enough to serve. Serves 8.


Or, if you're like me, it'll serve one, several times over and over.