Marion's Squash Rockefeller

Marion got this recipe from Aunt Betty who got it from Janice Wray... Marion made it a lot while they were camping... she would bring the frozen spinach mixture and find little squash along the way.  It is DELICIOUS and one of her favorite dishes - even Mike loved even though he really didn't like spinach that much. 

Anna Kathryn loves it and remembers that you have to get little squashes to make it!  I remember digging through the squash in the grocery store... looking for the little ones!  :)

Patti made it for Thanksgiving dinner (2010).  First, the ingredients and recipe:

12 small yellow squash

2 pkg. frozen chopped spinach

1 bunch parsley, chopped

1 bunch green onions, chopped

1 clove garlic, chopped

1-1/2 cups Italian bread crumbs

½ lb. butter (yep, that is 1/2 POUND!)

Tabasco sauce

Salt

2 tsp. anise seed

½ cup boiling water

Mix anise seed in boiling water and let stand for 15 minutes.

Cut squash in halves long way; steam until almost tender. Remove seeds.

Saute chopped vegetables in butter.  Cook and drain spinach.

Add to spinach – vegetables, bread crumbs, tobacco, salt and strained anise water (toss seeds)

Stuff the squash halves with spinach mix and bake in 350 oven 20 minutes or until well heated.

(Rockefeller filling may be frozen, keeps well)

Here’s a picture of it:

Patti says it is a very labor intensive recipe.  She strongly suggests you make the Rockefeller filling a day or two ahead.

Enjoy!