Squash Rockefeller

Author Cultivate to Plate

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

Mix the anise seed and the boiling water together. Let steep for about 15 minutes, then drain off the water. Reserve for later.
Cut the squash in half lengthwise. Steam until almost tender, and scrape out the seeds.
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.
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.
Serve.