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Squash Florentine Recipe

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This recipe for Squash Florentine is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boil 8 whole medium yellow squash in salt water until barely tender Remove small oval slice from long side of squash and carefully remove inside.
-- Stuffing--
1 10-oz pkg frozen chopped spinach
2 hard-boiled eggs, finely chopped
1 tsp dried onion flakes
4 Tbsp butter, melted
1/2 cup crushed Ritz crackers
Pinch of coriander
1/2 tsp Worcestershire sauce
salt and pepper to taste
1/4 cup cracker crumbs
1/4 cup shredded cheddar cheese
Directions:
Directions:
Cook spinach to pkg directions., drain thoroughly in colander and then press down on it with paper towels.Combine with all ingredients except 1/4 cup cracker crumbs mixed with cheddar cheese.
Stuff the hollowed out yellow squash and top with the crumbs mixed with shredded cheese.
Place in shallow pan containing about 1/2 inch water. Bake uncovered at 300º
for about 30 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This recipe goes well with the Royal Seafood Casserole, or any casserole that needs a hot vegetable like this one.

 

 

 

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