| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetable | 12 | Servings | |
INGREDIENTS
| 12 | md | Yellow crookneck squash |
| 2 | pk | (10-oz) frozen chopped spinach |
| 3 | oz | Softened cream cheese |
| 3 | Eggs; well beaten | |
| 6 | tb | Melted butter |
| 1 | tb | (heaping) sugar |
| 1/2 | ts | Seasoned salt |
| 1/2 | ts | Onion salt |
| 1 | tb | Cracked black pepper |
| 1 | c | Ritz cracker crumbs |
| Paprika | ||
| 1 | c | Crumbled crisp bacon |
INSTRUCTIONS
Wash squash and cut away green stem. Cook whole in boiling water just until tender. Cut in half lengthwise and scoop out pulp with a spoon, placing pulp in a large bowl. Cook spinach in salted water until tender; drain well and add to squash pulp. Add cream cheese to warm squash-spinach mixture. Add all except last three ingredients and mix well. Salt squash sparingly and fill with mixture, mounding the top. Garnish each with crumbs, paprika and bacon. Place on a lightly greased sheet or in a shallow baking dish. Cover with foil and bake at 325 for 30 minutes. May be prepared a day ahead. A complement catcher! MRS DAVID SNOWDEN (JUDY) LITTLE ROCK, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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