Spinach-Stuffed Yellow Squash

• 4 large yellow squash
• 1 1/2 teaspoons salt, divided
• 1/4 cup butter or 1/4 cup margarine, melted and divided
• 1/2 cup grated parmesan cheese, divided
• 1/4 teaspoon pepper
• 1 small onion, chopped
• 2 (10 ounce) packages frozen chopped spinach, cooked and well drained
• 1 cup sour cream
• 2 teaspoons red wine vinegar
• 1/4 cup fine dry breadcrumb
• 1 tablespoon cold butter or 1 tablespoon margarine, cut up

1. Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
2. Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
3. Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; saute 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x 9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.
4. Bake at 350 degrees for 15 minutes or until thoroughly heated.

yellow squash, salt, butter, parmesan cheese, pepper, onion, sour cream, red wine vinegar, breadcrumb, cold butter

Taken from www.food.com/recipe/spinach-stuffed-yellow-squash-212549 (may not work)