Recipe - Barquitos De Calabacines (Summer Squash Boats)

6 Tender; med. yellow
crookneck squash
One fourth cup Melted butter
2 pack (10 oz) frozen chopped
spinach
1 small Sweet onion; finely chopped
2 tablespoon Olive oil and butter
One fourth cup Toasted ground almonds
2 Bacon slices crisply cooked
& crumbled
Salt and freshly ground
pepper to taste
1 cup Sour cream
3 tablespoon Grated Gruyere cheese
One fourth cup Seasoned breadcrumbs
Sherry wine
2 tablespoon Melted butter

Place squash in a suitable deep pot with cover. Add enough water to barely
cover squash. Bring to a boil, reduce heat, cover and cook 5 min. Drain
water immediately and transfer squash to a 2 One half qt. shallow ovenproof
casserole. Allow to cool completely, then slice in half lengthwise. Hollow
out the halves as much as possible. When this is done, transfer the squash
to a large sheet of waxed paper or foil. Brush with the melted butter and
dust with Gruyere and set aside.

Cook spinach with as little water as possible, then drain all the water.
Transfer spinach to a mixing bowl.

In a skillet, heat butter and olive oil. Saute the onion until soft and
translucent but not browned. Add the almonds and cook until golden Add this
saute to the mixing bowl. Now add the next four ingredients up to and
including the Gruyere cheese. Mix well.

Grease the shallow 2 qt. casserole generously with butter.

With a tbsp., fill the hollowed squash with the stuffing, mounding it
neatly. As you do this, transfer the squash to the prepared oven proof
casserole. Combine the breadcrumbs and melted butter. Brush the stuffed
squash with mixture. Refrigerate, covered with plastic wrap for about 1 hr.
Bake in a preheated oven at 350 for about 1 to 20 min or until golden.
Remove from oven and sprinkle with Sherry wine.

This will make 12 small squashed, or 6 larger ones. Posted to EATL Digest
by Lillian Mount BirdsEtc@AOL.COM on Aug 31, 1997