- 5 large zucchini, halved lengthwise
- 2 Tbs. olive oil
- ¾ tsp. salt
- ¼ tsp. pepper
- 2 Tbs. butter
- ½ c. onion, diced
- 1 c. chicken flavored stuffing mix
- 1 10 oz. pkg. frozen chopped spinach, thawed & squeezed dry
- ½ c. sour cream
- 1 c. shredded sharp Cheddar
Preheat oven to 400 degrees.
Brush cut side of squash with olive oil; sprinkle with salt & pepper. Place, cut side down, on a lined baking sheet. Bake 15 min., or until tender. Scoop out pulp, keeping shells intact, reserve pulp. Reduce heat to 350 degrees.
In a large skillet, melt butter over medium heat. Add onion, cook 5 min. or until transparent. To skillet, add stuffing mix, spinach, sour cream, Cheddar & squash pulp. Mix together & add salt & pepper to taste. Cook for 3 min. Spoon mixture evenly into squash shells. Place on baking sheet & bake 15-20 min. or until heated through.