Recipe - Plantation Squash

12 md Yellow crookneck squash
2 pack (10oz) frozen chopped
spinach
3 ounce Softened cream cheese
3 Eggs; well beaten
6 tablespoon Melted butter
1 tablespoon (heaping) sugar
One half teaspoon Seasoned salt
One half teaspoon Onion salt
1 tablespoon Cracked black pepper
1 cup Ritz cracker crumbs
Paprika
1 cup Crumbled crisp bacon

Wash squash and cut away green stem. Cook whole in boiling water just until
tender. Cut in half lengthwise and scoop out pulp with a spoon, placing
pulp in a large bowl. Cook spinach in salted water until tender; drain well
and add to squash pulp. Add cream cheese to warm squashspinach mixture.
Add all except last three ingredients and mix well. Salt squash sparingly
and fill with mixture, mounding the top. Garnish each with crumbs, paprika
and bacon. Place on a lightly greased sheet or in a shallow baking dish.
Cover with foil and bake at 325 for 30 minutes. May be prepared a day
ahead. A complement catcher!

MRS DAVID SNOWDEN (JUDY)

LITTLE ROCK, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.