Stuffed Squash Surprise
Recipe: #25765
March 12, 2017
Categories: Side Dishes, Cheese, Spinach, Squash, Southern, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, Cream Cheese, more
"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!"
Ingredients
Nutritional
- Serving Size: 1 (511.5 g)
- Calories 217.8
- Total Fat - 9.8 g
- Saturated Fat - 4.1 g
- Cholesterol - 40.6 mg
- Sodium - 360.1 mg
- Total Carbohydrate - 28.4 g
- Dietary Fiber - 4.8 g
- Sugars - 15.7 g
- Protein - 9.1 g
- Calcium - 147.3 mg
- Iron - 2.5 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
Cook the spinach according to the package directions, omittin salt. Drain well, set aside.
Step 3
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.
Step 4
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.
Tips
No special items needed.