Growing up in New England and now living in South Florida, I have been lucky to have access to many locally grown fresh vegetables.
For the last 12 years, I have lived in the Florida Keys, about 30 minutes from Homestead, Florida, a large farming community.
Here, I can easily get vegetables at stands near the fields where they are grown. The vegetable dishes I make and create depend on which vegetables are available at the stands.
The variety is usually vast. It is a pleasure to go to the stands and then go home with lots of ideas going through my head about which recipe I will try that day.
If you like yellow squash and if you like to prepare some of your dishes ahead of time, you may want to try this one. It is delicious, pretty and easy!
Great For Guests And Hosts
It is a great dish if you are having guests for dinner. You can do all of the work before they arrive and then just pop it in the oven 30 minutes before sitting down to dinner. That way you can enjoy your company, instead of spending your time in the kitchen.
- 8 whole medium yellow squash
- 1 pound spinach, chopped
- 2 hard boiled eggs, finely chopped
- 1/2 medium onion, finely chopped
- 4 tablespoons butter or margarine, melted
- 1/2 cup round, buttery crackers, crushed
- 1/4 teaspoon coriander
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup cracker crumbs
- 1/4 cup sharp cheddar cheese, grated
- Fill a large kettle – or Dutch oven – with water. Bring that water to a boil and add all of the squash.
- Let them boil until barely tender; they cannot be too soft, as they will fall apart – usually about 10 minutes is enough.
- Remove the squash from the pot and set aside to cool.
- Thoroughly wash the spinach and then boil it until soft – about 10 minutes.
- Remove it , drain off any excess water and place it in a large bowl. Add the eggs, butter, melted butter, the crushed buttery crackers, coriander and the Worcestershire sauce. Mix all with a large spoon and set aside.
- Using a sharp knife, remove an oval piece from the long side of the squash. Set that piece aside and remove the insides (seeds and pulp) of the squash.
To prepare the squash boats:
- Turn the squash upside down to drain for a few minutes. Repeat with all remaining squash.
- Stuff the squash with the mixture in the bowl and place the squash in an oblong pan. Top with the cracker crumbs and the shredded cheese.
- At this point, you can cover it and refrigerate it until you are ready to cook it. Add about ½ inch of water to the pan so that nothing sticks to the pan. Bake at 300 for 30 minutes.
Remove from the pan and place on a serving dish and get ready for the “Oohs” and the “Ahhs,” as the squash boats really do look pretty and they are delicious. They are even good cold!
I hope you enjoy this fun to prepare and delicious recipe. It is one of my favorites.
You can even use the recipe to stuff other vegetables such as mushrooms, red or green peppers, zucchini…the choices are endless. Enjoy!