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River Boat Squash

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Ingredients
  Yellow summer squash 6 Medium
  Spinach leaves/One 10-ounce package frozen chopped spinach 4 Cup (64 tbs)
  Cream cheese 3 Ounce, softened
  Beaten eggs 2
  Butter 1 Tablespoon, melted
  Sugar 1 Teaspoon
  Cracked black pepper 1 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
  Onion salt 1⁄4 Teaspoon
  Salt To Taste
  Crushed crackers 1⁄2 Cup (8 tbs) (Rich Round, 12 Pieces)
  Bacon slices 4 , cooked crisp and crumbled
  Grated parmesan cheese 2 Tablespoon
  Paprika 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350°.
2. Discard squash stems.

MAKING
3. Take a 4-quart stockpot or Dutch oven, add whole squash to boiling water, and cook for 15 minutes or till squash turn crispy tender. Drain off excess water.
4. Slice squash lengthwise into halves, take out the pulp and drain in a colander.
5. Steam fresh spinach for about 3 to 5 minutes or till spinach turns tender and drain excess water.
6. Take a medium bowl and mix squash pulp and spinach.
7. Mix eggs, cream cheese, sugar, butter, onion salt, pepper and seasoned salt to the squash-spinach mixture and combine thoroughly.
8. Sprinkle salt on squash boats.
9. Add spinach mixture.
10. Take a 13x9x2-inch baking dish, grease generously and arrange the spinach mixture.
11. Top with bacon, cracker crumbs, paprika and Parmesan cheese.
12. Cover and bake for about half an hour.

SERVING
13. Serve hot.

TIPS
1. Cook frozen spinach as per package directions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Party, Healthy
Ingredient: 
Squash
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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