Spinach-Stuffed Sunburst Squash
4 sunburst squash, 3" to 4" across
salt as needed
2 pounds fresh spinach, stemmed
2 garlic cloves, minced
1/8 teaspoon freshly-grated nutmeg
1 dash cayenne pepper
Freshly-ground black pepper to taste
2 eggs, lightly beaten
1 cup grated Gruyère
Cut a thin slice off the rounded bottom of each squash so it sits upright.
Slice off the flat top of each and, using a melon baller or spoon, hollow
out the center, leaving about a half-inch shell. Discard the squash pulp.
Set the shells aside.
Bring a large pot of salted water to a boil. Wash the spinach well, drain
and place in the boiling water. Cover and cook until just wilted, 2 to 3
minutes. Drain and rinse the spinach under cold water to cool down quickly.
Drain again and squeeze dry with paper towels to remove as much moisture as
possible. Coarsely chop the spinach and place in a bowl. Add the garlic and
nutmeg, and the cayenne, salt and pepper to taste. Stir in the eggs and
cheese and mix well.
Arrange the squash, hollowed-out side down, in a steamer basket set over
simmering water. Cover and steam 5 minutes. Remove and drain on paper
towels. Cool 10 minutes and pat dry. Spoon the filling into each squash,
mounding it slightly. Place the squash in the steamer basket and steam until
the filling is set and the squash are tender, about 8 minutes. These may be
served hot or cold.
Makes 4 servings.
Calories 237, Fat 12 g, Carbs 17 g, Sodium 256 mg, Fiber 9 g.
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