Spinach-Stuffed Squash

Makes 8 servings

4 yellow crookneck squash
Melted butter
Salt and pepper
Grated Parmesan cheese

Spinach Stuffing:
1/2 cup chopped onion
1/2 cup butter or margarine
2 (10-oz) pkgs frozen chopped spinach, cooked and drained
1 tsp salt
1 cup sour cream
2 tsp red wine vinegar
Bread crumbs

Cook whole squash in boiling, salted water for about 10 minutes, or until tender.

Very carefully cut into halves and scoop out seeds. Sprinkle each shell with butter, salt, pepper, and Parmesan cheese. Set aside

Spinach Stuffing:
Saute onion in butter until tender. Add spinach, salt, sour cream, and vinegar; blend well.

Stuff each squash shell with spinach mixture.

Sprinkle each with additional Parmesan cheese and bread crumbs; dot with butter.

Bake in 350ºF oven for 15 minutes, or until hot enough to serve.