Jewish Recipes
Stuffed Squash with Spinach Souffle' Recipe
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Stuffed Squash with Spinach Souffle' - pareve

4 to 6 yellow squash, all about the same size
About 2 tbls. melted butter or margarine
Salt and pepper
1 (12-oz.) pkg. frozen Spinach Soufflé
Italian bread crumbs, pimento, or roasted pepper strips for garnish

Wash squash and wipe dry with paper towels. Cook whole. Prick a few holes in the bulb part of the squash with fork or small pick. Arrange squash in spoke pattern in microwave. Cook about 2 minutes, turn and cook another 2 minutes or until squash is tender. Remove from microwave and cool slightly.

Cut squash in half lengthwise. Scoop out seeds. Brush cut surfaces with melted butter or margarine. Lightly sprinkle with salt and pepper.

Prepare spinach soufflé according to package directions. Spoon a dollop of the spinach into each squash half.

Bake in preheated 400-degree oven for about 10 minutes, or until heated through, or reheat in microwave until heated through.

Garnish tops of stuffed squash halves with a sprinkle of Italian bread crumbs, pimento, roasted pepper strips or crumbled bacon.

Serving Size: 4 - 6

 

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