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Ingredientes
- 6 x Tender, med. yellow crookneck squash
- 1/4 c. Melted butter
- 2 pkt (10 ounce) frzn minced spinach
- 1 sm Sweet onion, finely minced
- 2 Tbsp. Extra virgin olive oil and butter
- 1/4 c. Toasted grnd almonds
- 2 x Bacon slices crisply cooked & crumbled Salt and freshly grnd pepper to taste
- 1 c. Lowfat sour cream
- 3 Tbsp. Grated Gruyere cheese
- 1/4 c. Seasoned breadcrumbs Sherry wine
- 2 Tbsp. Melted butter
Direcciones
- Place squash in a suitable deep pot with cover. Add in sufficient water to barely cover squash. Bring to a boil, reduce heat, cover and cook 5 minutes. Drain water immediately and transfer squash to a 2 1/2 quart. shallow oven-proof casserole. Allow to cold completely, then slice in half lengthwise. Hollow out the halves as much as possible. When this is done, transfer the squash to a large sheet of waxed paper or possibly foil. Brush with the melted butter and dust with Gruyere and set aside.
- Cook spinach with as little water as possible, then drain all the water.
- Transfer spinach to a mixing bowl.
- In a skillet, heat butter and extra virgin olive oil. Saute/fry the onion till soft and translucent/soft but not browned. Add in the almonds and cook till golden brown Add in this saute/fry to the mixing bowl. Now add in the next four ingredients up to and including the Gruyere cheese. Mix well.
- Grease the shallow 2 quart. casserole generously with butter.
- With a tbsp., fill the hollowed squash with the stuffing, mounding it neatly. As you do this, transfer the squash to the prepared oven proof casserole. Combine the breadcrumbs and melted butter. Brush the stuffed squash with mix. Chill, covered with plastic wrap for about 1 hr.
- Bake in a preheated oven at 350 for about 1 to 20 minutes or possibly till golden brown.
- Remove from oven and sprinkle with Sherry wine.
- This will make 12 small squashed, or possibly 6 larger ones.
