March 12, 2017
Comfort Food, Dinner, Side Dishes,
Dairy, Cheese, Vegetables, Spinach, Squash, Southern, Cooking For A Crowd, Make-Ahead, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Stove Top, Make it from scratch, Cream Cheese more
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"Stuffed squash that is perfect for a holiday meal or dinner party. You can put it together and then put it in the oven and let it do it's thing!"
Cook squash in boiling water to cover for 10 minutes or until tender. Drain. Let cool slightly. Trim off stems. Cut squash in half lengthwise; scoop out the pulp, leaving a 1/2 inch shell. Set the squash pulp and shells aside.
Cook the spinach according to the package directions, omittin salt. Drain well, set aside.
Beat cream cheese at medium speed of an electric mixer until smooth. Add the squash pup and spinach, stirring well. Add the egg and the next 5 ingredients; stir well. Spoon the squash mixture into the reserved shells. Sprinkle with cracker crumbs, bacon, and paprika.
Place the stuffed squash shells on a lightly greased baking sheet; cover with aluminum foil. Bake at 325° for 20 minutes. Remove cover, and bake an additional 15 minutes or until lightly browned and thoroughly heated.
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