Plantation squash

Yield: 12 Servings

Measure Ingredient
12 mediums Yellow crookneck squash
2 packs (10-oz) frozen chopped spinach
3 ounces Softened cream cheese
3 \N Eggs; well beaten
6 tablespoons Melted butter
1 tablespoon (heaping) sugar
½ teaspoon Seasoned salt
½ teaspoon Onion salt
1 tablespoon Cracked black pepper
1 cup Ritz cracker crumbs
\N \N Paprika
1 cup Crumbled crisp bacon

Wash squash and cut away green stem. Cook whole in boiling water just until tender. Cut in half lengthwise and scoop out pulp with a spoon, placing pulp in a large bowl. Cook spinach in salted water until tender; drain well and add to squash pulp. Add cream cheese to warm squash-spinach mixture.

Add all except last three ingredients and mix well. Salt squash sparingly and fill with mixture, mounding the top. Garnish each with crumbs, paprika and bacon. Place on a lightly greased sheet or in a shallow baking dish.

Cover with foil and bake at 325 for 30 minutes. May be prepared a day ahead. A complement catcher!



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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