Stuffed Squash


6-8 small summer squash

1 lb spinach

1 ½ cup sour cream

1 clove of garlic

1 tbsp butter

Grated parmesan cheese

  • Cut the summer squash length wise and scoop out the seed and meat portion. Drop the squash in boiling water until they are soft and tender (about 10 min). Then remove and place in a baking dish.
  • Boil the spinach, drain and chop.
  • Sauté the garlic and onion in a frying pan. Add spinach and sour cream and cook over medium heat until liquid is gone.
  • Fill the squash with the spinach mix and then top with cheese, bake at 350 degrees for about 10-15 min until cheese is melted.