Stuffed Summer Squash

Directions

1. 1
   Cook squash in boiling water for 10 minutes.
2. 2
   Drain and cool enough to cut in half lengthwise.
3. 3
   Scoop out pulp and seeds to make 4 shells.
4. 4
   Mash pulp and seeds in mixing bowl.
5. 5
   Melt margarine in small skillet; add bread crumbs and fry until lightly browned on medium heat.
6. 6
   To pulp and seeds, add browned crumbs, spinach, cheese and seasonings and mix well.
7. 7
   Pile into squash shells.
8. 8
   Broil 3 inches from medium heat for 10 minutes.