Method

Preheat oven to 400°F.

Brush cut side of squash with olive oil; sprinkle with 1/4 teaspoon salt, and the pepper.  Place squash, cut side down, on a rimmed baking sheet.  Bake 15 minutes, or until tender.  Scoop out pup, keeping shells intact: reserve pulp.

Reduce heat to 350°F.  In a large skillet, melt butter over medium heat.  Add onion; cook 5 minutes, or until tender.  Stir in spinach and squash pulp; cook 3 to 4 minutes, or until all liquid is absorbed.  Remove from heat; stir in stuffing mix, cheese, sour cream, and remaining salt.

Spoon mixture evenly into squash shells.  Place on the baking sheet, and bake 15 to 20 minutes, or until heated through.  Serve immediately.

Serves: 12

Recipe printed with permission from © Paula Deen Enterprises, Paula Deen's 2009 Calendar, published by Random House.  Click for book review

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