SPINACH-STUFFED SQUASH
Squash:
- 4 yellow crookneck squash
- Melted butter
- Salt and pepper
- Grated Parmesan cheese
Spinach stuffing:
- ½ cup chopped onion
- ½ cup butter
- 2 (10 oz.) packages frozen chopped spinach, cooked and drained
- 1 tsp. salt
- 1 cup sour cream
- 2 tsp. red wine vinegar
- Bread crumbs (garnish)
Directions:
Cook whole squash in boiling, salted water for about 10 minutes until tender. Very carefully cut into halves and scoop out the seeds. Sprinkle each shell with butter, salt, pepper, and Parmesan cheese.Spinach Stuffing:
Sauté onions in butter until tender. Add spinach, salt, sour cream, and vinegar and blend well. Stuff each squash shell with spinach mixture. Sprinkle each with Additional Parmesan cheese and breadcrumbs. Dot with butter. Bake at 350 degrees for 15 minutes or until thoroughly heated to serve.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Give thanks with these delicious Southern-style holiday recipes from THE HELP’s food stylist Lee Ann Fleming in celebration of the upcoming release! Food, family and friendship are some of the themes explored in the critically-acclaimed film THE HELP arriving on Blu-ray and DVD on 12/6/11.
