Many years ago, back in the pre-internet Dark Ages, I was young and broke yet developing quite an interest in cooking something beyond just getting the basics on the table. I couldn’t afford to subscribe to a bunch of magazines or buy a bunch of cookbooks. Although I clipped recipes from the newspaper, the once-a-week food section wasn’t enough. I started to make regular trips to the library to check out as many back issues of Bon Appetit as they’d let me take at one time. I brought them home, copied recipes onto index cards, and returned them for another stack of cookbooks and magazines. The same box of cards and clippings still sits on my cookbook shelf and I return to it often.
This recipe is very similar to one of those I copied 20-something years ago. It still holds up well.
- Yellow Squash, 3 or 4. Each squash will make two servings.
- Spinach, 1 10-ounce bag
- Yellow Onion, about half of a small one
- Lemon, 1
- Cream, 1/2 cup
- Olive Oil
Cut each squash in half lengthwise and scoop out the seeds. Place them in a steamer basket and steam just until they start to get tender.
Meanwhile, dice the onion and heat a little olive oil over medium heat. Add the onion and cook for a few minutes, until it softens.
Add the spinach and cook it until it wilts.
By now the squash is probably done. Take it out and arrange it on a baking sheet or dish. Drizzle it with just a little olive oil.
Season with salt and pepper then add the zest and juice of the lemon to the spinach mixture and stir it all together.
In the food processor or blender, whip the cream until it’s got soft peaks. Add the spinach mixture and give it a whirl or two.
Spoon the spinach into the squash shells and bake at 350 for 1o to 15 minutes, until it’s heated through.
Serve it up and enjoy!