Zucchini Boats Squash Hot Spinach Salad

Zucchini Boats
2 medium zucchini
1/2 cup shredded carrot
1/4 cup chopped onion
Vegetable cooking spray
1 cup corn bread stuffing mix
3 Tbsp. water
1/4 cup shredded reduced fat sharp cheddar cheese
Halve zucchini lengthwise. Scoop out pulp, leaving around
an inch thick shell. Discard pulp. Place zucchini halves, cut
side down, in a large skillet. Add cup water. Bring to a boil;
reduce heat. Cover and simmer for 5 minutes. Drain zucchini
on paper towels. Meanwhile prepare stuffing. Lightly spray a
medium saucepan with vegetable spray. Add carrot and onion and cook over medium heat until onion is tender. Stir in
stuffing mix and water. Next, spoon stuffing into prepared
zucchini. Sprinkle cheese on top of the stuffing in each zucchini then place them in a shallow baking dish. Bake in a
350° oven for about 20 minutes or until zucchini are tender
and stuffing is heated through.
Baked Acorn Squash with Pineapple
1 large acorn squash (approximately 32 oz)
2 tsp ground cinnamon
1 cup crushed pineapple, drained
1 tsp ground nutmeg
1/2 tsp ground allspice
Preheat oven to 350° F. Cut the squash in half and remove
the seeds. Place each half, cut side down, in a baking dish.
Cover dish and bake for 45 to 60 minutes until squash is soft
and tender. Meanwhile, combine the cinnamon, pineapple,
nutmeg, allspice, and ginger. When squash is cooked, remove from oven. Let it cool for 10 minutes. Scoop out the
pulp from both halves and combine with the pineapple mixture. Replace mixture into shells and return to the oven and
bake for 7 minutes until pineapple mixture is hot and bubbly.
Hot Spinach Salad
Squash are fleshy vegetables protected by a hard rind. They
belong to the plant family that includes melons and cucumbers. The skin and rind of summer squash are rich in the
nutrient beta-carotene, but the fleshy portion of this vegetable is not. To gain the full nutritional benefits of this vegetable, the skins or rinds must be eaten.
2 (10 ounce) packages baby spinach, rinsed and dried
1 red onion, thinly sliced
1 1/2 cups toasted, chopped pecans
8 ounces crumbled blue cheese
1 1/2 cups balsamic vinegar
2 teaspoons molasses
1 clove garlic, crushed
Squash has been a staple for the Native Americans for more
1/2 teaspoon ground black pepper
than 5000 years, and was a mainstay for early Europeans
2/3 cup olive oil
who settled in America. George Washington and Thomas
Jefferson were enthusiastic squash growers. In the nineIn a large bowl, arrange spinach and red onion slices
teenth century, merchant seamen returned from other parts and top with toasted pecans and crumbled blue
of the Americas with many new varieties. This resulted in
the various colors, shapes, and sizes that are available toIn a small saucepan, warm the garlic in the olive oil to
allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring
Varieties: Even though some varieties grow on vines while
almost to a boil, remove from heat and cool until just
others grow on bushes, squash are commonly divided into
warm. Pour into a shakable container, shake and pour
the two groups, summer and winter. There are several types
over salad. Serve immediately.
of summer squash, but zucchini is the most popular summer
squash purchased in the United States. Summer squash
Best Spinach Dip Ever
come in many different colors and shapes. The different
1 cup mayonnaise
varieties of squash can be used interchangeable in most
1 (16 ounce) container sour cream
recipes, because most squash are similar in texture and fla- 1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
How to Select: Choose squash that are firm and fairly heavy
for their size, otherwise they may be dry and cottony inside.
Look for squash that have bright, glossy exteriors. Avoid
buying squash that have nicks or bruises on their skins or
ones that have soft spots.
1/2 (10 ounce) package frozen chopped spinach,
thawed and drained
1 (1 pound) loaf round sourdough bread
In a medium bowl, mix together mayonnaise, sour
cream, dry leek soup mix, water chestnuts and
chopped spinach. Chill in the refrigerator 6 hours, or
Storage: Place summer squash in plastic bags and store in
the refrigerator. Fresh summer squash should keep for up to overnight.
a week. Thicker-shinned varieties such as chayote will stay Remove top and interior of sourdough bread. Fill with
mayonnaise mixture. Tear removed bread chunks into
fresh for two weeks or longer.
pieces for dipping.