Recipe: Spinach-Stuffed Squash (summer squash with frozen spinach souffle)

SPINACH-STUFFED SQUASH

4 to 6 yellow (summer) squash, all about the same size
About 2 tbsp melted butter or margarine
Salt and pepper
1 (12-oz.) pkg. frozen spinach souffle
FOR GARNISH:
Italian bread crumbs, pimento, or roasted pepper strips

Wash squash and wipe dry with paper towels. To cook whole in microwave, 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 souffl according to package directions. Spoon a dollop of the spinach into each squash half.

Bake in preheated 400-degree F 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.

Allow 2 squash halves per person
Serves 4 to 6
Source: The Advocate, Baton Rouge, Louisiana