This is a lovely recipe that can be made as vegetarian or can have Italian sausage added for the non- vegetarian.

INGREDIENTS:

4 medium summer squash, halved and seeds removed
8 large basil leaves
1 8 oz pkg of softened cream cheese
½ c sour cream
2 cups fresh spinach
¼ cup parsley, finely chopped
Cherry tomatoes
½ tsp. sea salt and pepper to taste.

 

METHOD:

Saute spinach in a frying pan over a medium heat with a small amount of olive oil and cook until it is reduced by ½.  Press out remaining liquid.

Combine cream cheese, sour cream, spinach, parsley and salt and pepper to taste.

OPTIONAL: Saute sweet Italian sausage with ½ onion and combine to the cream cheese mix.

Place a basil leaf in the bottom of each squash and fill with the cream cheese mixture.

Bake at 350 for 25-35 minutes, depending on the size of the squash, until fork tender.

Garnish with halved cherry tomatoes and perhaps some fresh grated parmesan cheese.

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