These were fabulous! Can't wait to have them again.
Spinach Stuffed Squash
From: The Duo Dishes
2 lg. yellow squash, halved and pulp removed
1/2 medium yellow onion, diced
3 cloves garlic, minced
3 roma tomatoes, seeds removed and chopped
3 cups spinach leaves
1/4 tsp. kosher salt
1/2 tsp. hot sauce (I use Sriracha)
1/4 cup panko bread crumbs
1 cup black eyed peas, cooked with juice (I just used canned)
2 Tbs. olive oil, divided
1/2 cup mozzarella cheese, shredded
Add 1 Tbs. olive oil to a medium sauté pan. Once hot, add
the garlic and onions and cook until onions just begin to turn
Add the tomatoes and spinach leaves. Once the spinach has wilted, remove from heat. Stir in salt and sriracha. Set aside.
Using a food processor, blend black eyed peas until smooth. Spread evenly over the bottom of the four squash halves.
Top each squash half with some of the spinach mixture, followed by a sprinkling of cheese and panko crumbs.
Bake at 375 degrees for 20-25 minutes or
until cheese and panko brown and squash feels soft once pricked with a