Chef Angie Boedeker
Angela's Cafe
www.angelas-cafe.com
(903) 337-0414
They are taking orders for holiday dishes!

Stuffed Squash
Serves 6

3 yellow squash
2 tablespoons olive oil
1 teaspoon minced fresh garlic
6 cups fresh baby spinach
2 chopped tomatoes
1 cup chopped fresh mushrooms
1/2 teaspoon dried sage
pinch of salt and pepper
1 cup shredded monterrey jack cheese
1/4 cup shredded parmesan cheese
1/2 cup bread crumbs
2 tablespoons melted butter

Preheat oven to 350 degrees (if you will be ready to eat them...otherwise you can make these a day ahead of time, cover and refrigerate until ready to pop in the oven). Cut squash in half lengthwise. Using a pointed spoon scoop out pulp onto a cutting board and place squash in baking pan. Chop the pulp from the squash. Put olive oil in a fairly large skillet and heat on medium heat. Add fresh garlic and sautee about one minute. Add tomatoes, mushrooms,squash, seasonings and spinach...cook until spinach has cooked completely down. Cook until all of the liquid has evaporated. Add jack cheese and mix until cheese begins to melt. Scoop the vegetable mixture into the hollowed out squash. Melt the 2 tablespoons butter and mix with parmesan and bread crumbs. Put the crumb mixture on top of the squash. Put about 1/4 cup water in the bottom of the baking pan and bake uncovered approximately 30 minutes or until fork inserted into squash feels done but not soft. Serve immediately.