Spinach Stuffed Zucchini

Ingredients

• 2 tablespoons butter 
• 0.3 teaspoon ground pepper black
• 2 tablespoons olive oil 
• 0.5 cup onion diced
• 0.8 teaspoon salt 
• 1 cup sharp cheddar shredded
• 0.5 cup cup heavy whipping cream sour
• 10 ounce pkt spinach frozen dry thawed chopped
• 1 cup chicken stuffing mix flavored
• 5 large baby squash yellow halved lengthwise

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 400 degrees F.
2. Brush cut side of squash with olive oil; sprinkle with salt, and pepper.
3. Place squash, cut side down, on a lined baking sheet.
4. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
5. In a large skillet, melt butter over medium heat.
6. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp.
7. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells.
8. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.