Spinach-Stuffed Zucchini

By cmschnettler

Ingredients

• 5 large zucchini, halved lengthwise
• 2 Tbs. olive oil
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbs. butter
• 1/2 c. onion, diced
• 1 c. chicken flavored stuffing mix
• 1 10 oz. pkg. frozen chopped spinach, thawed & squeezed dry
• 1/2 c. sour cream
• 1 c. shredded sharp Cheddar

Preparation

Step 1

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.