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!
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, .