Spinach-stuffed squash
Description
From the cookbook "Louisiana Entertains: A Complete Menu Cookbook", compiled by the Rapides Symphony Orchestra of Alexandria, LA in 1978.
Ingredients
- 6 yellow squash
- 2 cup chopped cooked spinach (well-drained)
- 4 tbsp minced green onions
- 4 tbsp butter
- 4 tbsp flour (Use glutinous rice flour to make gluten-friendly)
- 1 cup milk (room-temperature)
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch pepper
- 1 pinch cayenne pepper
- 2/3 cup shredded cheddar cheese
- 8 bacon slices (cooked and crumbled)
Instructions
Preheat oven to 350 degrees Fahrenheit. Bring a pot of salted water to a boil. Trim ends off squash, then boil whole until barely tender, about 10 minutes. Halve lengthwise and scoop out centers. Chop up the centers with the spinach.
In a heavy saucepan, melt the butter. Sauté green onions until wilted, then whisk in flour to make a roux. Whisk milk in slowly, stirring continually, then cook until thickened.
Add spices to thickened sauce, then mix in the spinach/squash mixture. Spoon mixture into the squash shells on a baking sheet, then top with cheese and bacon. Bake for 15-20 minutes.
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