Serves 4 to 5. For adults, allow 2 squash halves per person.”This is easy and impressive on the plate. No one needs to know that the spinach soufflé was pre-made. My children and grandchildren all like this.”
4 yellow squash, all about the same size
About 2 tbls. melted butter or margarine
Salt and pepper, to taste
1 (12-oz.) pkg. frozen Stouffer’s Spinach Soufflé
Pimento, roasted pepper strips, Parmesan cheese or crumbled bacon for garnish
1. Wash squash and wipe dry with paper towels. Cook whole. Prick a few holes in the bulb part of the squash with fork or small pick. Arrange squash in spoke pattern in microwave. Cook about 2 minutes, turn and cook another 2 minutes or until squash is tender. Remove from microwave and cool slightly. Be careful to not overcook because you will be reheating them.
2. Cut squash in half horizontally. Scoop out seeds. Brush cut surfaces with melted butter or margarine. Lightly sprinkle with salt and pepper.
3. Prepare spinach soufflé according to package directions. Spoon a dollop of the spinach into each squash half.
4. Bake in preheated 400-degree oven for about 10 minutes, or until heated through, OR reheat in microwave until heated through.
5. Garnish tops with a sprinkle of Parmesan cheese, pimento or roasted pepper strips or crumbled bacon.
Note: The frozen Stouffer’s Spinach Soufflé is available in most large grocery stores in the frozen section with the vegetables.