Barquitos De Calabacines (Summer Squash Boats)
Last updated 6/12/2012 1:07:13 AM. Recipe ID 33085. Report a problem with this recipe.
Title: Barquitos de calabacines (summer squash boats)
Yield: 1 Servings
6 Tender; med. yellow
1/4 c Melted butter
2 pk (10 oz) frozen chopped
1 sm Sweet onion; finely chopped
2 tb Olive oil and butter
1/4 c Toasted ground almonds
2 Bacon slices crisply cooked
Salt and freshly ground
-pepper to taste
1 c Sour cream
3 tb Grated Gruyere cheese
1/4 c Seasoned breadcrumbs
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.
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