Spinach-Stuffed Squash

squash stuffed with spinach
Spinach-Stuffed Squash
Makes 12 servings
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  1. 6 large yellow squash, halved lengthwise
  2. 2 tablespoons olive oil
  3. 3/4 teaspoon salt, divided
  4. 1/4 teaspoon ground black pepper
  5. 2 tablespoons butter
  6. 1/2 cup chopped onion
  7. 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  8. 1 cup chicken-flavored stuffing mix
  9. 1 cup shredded Cheddar cheese
  10. 1/2 cup sour cream
  1. Preheat oven to 400°. Line a large rimmed baking sheet with foil.
  2. Brush cut sides of squash with olive oil; sprinkle with 1/4 teaspoon salt and pepper. Place squash cut side down on prepared pan.
  3. Bake for 15 minutes or until just tender. Let squash cool enough to handle. Reduce oven to 350°.
  4. In a large skillet, melt butter over medium heat. Add onion, and cook for 5 minutes or until tender. Scrape pulp of all squash into skillet, leaving a 1/2-inch shell on all squash. Stir in spinach, and cook for 3 to 4 minutes or until liquid has evaporated. Remove from heat, and stir in stuffing mix, cheese, sour cream, and remaining 1/2 teaspoon salt. Spoon mixture into squash shells, and return to pan.
  5. Bake for 15 to 20 minutes or until hot and bubbly; serve immediately.
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