Squash Rockefeller
A delicious way to use up your summer squash. Baked stuffed squash with spinach and flavored with anise.
Squash Rockefeller
Ingredients
- 12 small yellow bar squash
- 3 pounds fresh spinach sautéed with butter and drained or 2 packages of frozen spinach thawed and drained
- 2 tablespoons chopped parsley
- 4 green onions white and green parts chopped
- 4 ribs celery chopped
- 2 cloves garlic
- 1 1/2 cups Italian style bread crumbs
- Butter as needed for sautéing
- Tobasco to taste
- 2 teaspoons anise seed
- 1/2 cup boiling water
Instructions
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Mix the anise seed and the boiling water together. Let steep for about 15 minutes, then drain off the water. Reserve for later.
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Cut the squash in half lengthwise. Steam until almost tender, and scrape out the seeds.
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Place the parsley, green onions, celery, and garlic in a food processor, and pulse just until rough chopped - do not puree. Heat about 2 to 3 tablespoons of butter in a saucepan, and add the ground vegetables. Cook for about 5 minutes over medium heat. Add in the drained spinach, another 3 tablespoons butter, bread crumbs, salt and Tobasco to taste, and the anise water. Adjust consistency with a bit more water, vegetable broth, or melted whole butter if too dry, or a bit of bread crumbs if too loose.
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Stuff the squash with this mixture. Bake in a preheated 375 degree oven until the tops are very lightly browned, and the squash is heated through.
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Serve.
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