Title: Barquitos de calabacines (summer squash boats)
 Categories: None
      Yield: 1 Servings
 
      6    Tender; med. yellow
           -crookneck squash
    1/4 c  Melted butter
      2 pk (10 oz) frozen chopped
           -spinach
      1 sm Sweet onion; finely chopped
      2 tb Olive oil and butter
    1/4 c  Toasted ground almonds
      2    Bacon slices crisply cooked
           -& crumbled
           Salt and freshly ground
           -pepper to taste
      1 c  Sour cream
      3 tb Grated Gruyere cheese
    1/4 c  Seasoned breadcrumbs
           Sherry wine
      2 tb Melted butter
 
  Place squash in a suitable deep pot with cover. Add enough water to
  barely cover squash. Bring to a boil, reduce heat, cover and cook 5
  min. Drain water immediately and transfer squash to a 2 1/2 qt.
  shallow oven-proof casserole. Allow to cool completely, then slice in
  half lengthwise. Hollow out the halves as much as possible. When this
  is done, transfer the squash to a large sheet of waxed paper or foil.
  Brush with the melted butter and dust with Gruyere and set aside.
  
  Cook spinach with as little water as possible, then drain all the
  water. Transfer spinach to a mixing bowl.
  
  In a skillet, heat butter and olive oil. Saute the onion until soft
  and translucent but not browned. Add the almonds and cook until
  golden Add this saute to the mixing bowl. Now add the next four
  ingredients up to and including the Gruyere cheese. Mix well.
  
  Grease the shallow 2 qt. casserole generously with butter.
  
  With a tbsp., fill the hollowed squash with the stuffing, mounding it
  neatly. As you do this, transfer the squash to the prepared oven proof
  casserole. Combine the breadcrumbs and melted butter. Brush the
  stuffed squash with mixture. Refrigerate, covered with plastic wrap
  for about 1 hr. Bake in a preheated oven at 350 for about 1 to 20 min
  or until golden. Remove from oven and sprinkle with Sherry wine.
  
  This will make 12 small squashed, or 6 larger ones.