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Spinach-Stuffed Squash

Yield Makes 6 to 8 servings
Spinach-Stuffed Squash is always a hit during the holiday season. One online reviewer says "Creamy filling with a crispy, salty, cheesy topping! These had a beautiful presentation...great for company, little individual casseroles."


  • 4 large yellow squash
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup butter or 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 breadcrumbs
  • 1 tablespoon cold butter or margarine, cut up

How to Make It

  1. Combine squash, 1/2 teaspoon 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; saute 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° for 15 minutes or until thoroughly heated.