Summer Squash

Crookneck Squash and Spinach Bake

Posted by Carole Koch

12 medium yellow crookneck squash
2 10-ounce packages frozen chopped spinach
3 oounces cream cheese softened
3 eggs, well beaten
6 tablespoons melted butter
1 heaping tablespoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon onion salt
1 tablespoon black pepper
1 cup Ritz cracker crumbs
Paprika
1 cup crumbled crisp bacon (optional for vegetarians)

Wash squash and cut green stem away. Cook whole in boiling water, just until tender. Cut in half lengthwise and scoop out pulp with a spoon, placing pulp in a large mixing bowl. Cook spinach in salted water until tender, drain well and add to squash pulp. Add cream cheese to warm squash-spinich mixture. Add all except last three ingredients and mix well. Salt squash shells sparingly and fill with mixture, mounding the top. Garnish each with crumbs, paprika and bacon. Place on lightly greased sheet or in a shallow baking dish. Cover with foil and bake at 325 degrees F. for 30 minutes. May be prepared a day in advance.

Thanks to Ali Armbrust for this recipe!

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