Yield: 12 Servings
|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|
|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!
MRS DAVID SNOWDEN (JUDY)
LITTLE ROCK, AR
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, .