This is kind of like a twice-baked squash: yellow squash are halved and baked, then scooped out and filled with a cheesy spinach stuffing.
Preheat oven to 400 degrees F.
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 354 | ||
Calories from Fat: 156 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 42.3mg | 13 % | |
Sodium 794mg | 27 % | |
Potassium 840.9mg | 22 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 33.2g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 354
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