This is a lovely recipe that can be made as vegetarian or can have Italian sausage added for the non- vegetarian.
INGREDIENTS:
4 medium summer squash, halved and seeds removed 8 large basil leaves 1 8 oz pkg of softened cream cheese ½ c sour cream 2 cups fresh spinach ¼ cup parsley, finely chopped Cherry tomatoes ½ tsp. sea salt and pepper to taste.
METHOD:
Saute spinach in a frying pan over a medium heat with a small amount of olive oil and cook until it is reduced by ½. Press out remaining liquid.
Combine cream cheese, sour cream, spinach, parsley and salt and pepper to taste.
OPTIONAL: Saute sweet Italian sausage with ½ onion and combine to the cream cheese mix.
Place a basil leaf in the bottom of each squash and fill with the cream cheese mixture.
Bake at 350 for 25-35 minutes, depending on the size of the squash, until fork tender.
Garnish with halved cherry tomatoes and perhaps some fresh grated parmesan cheese.
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