-
1
Place squash in a suitable deep pot with cover.
-
2
Add in sufficient water to barely cover squash.
-
3
Bring to a boil, reduce heat, cover and cook 5 minutes.
-
4
Drain water immediately and transfer squash to a 2 1/2 quart.
-
5
shallow oven-proof casserole.
-
6
Allow to cold completely, then slice in half lengthwise.
-
7
Hollow out the halves as much as possible.
-
8
When this is done, transfer the squash to a large sheet of waxed paper or possibly foil.
-
9
Brush with the melted butter and dust with Gruyere and set aside.
-
10
Cook spinach with as little water as possible, then drain all the water.
-
11
Transfer spinach to a mixing bowl.
-
12
In a skillet, heat butter and extra virgin olive oil.
-
13
Saute/fry the onion till soft and translucent/soft but not browned.
-
14
Add in the almonds and cook till golden brown Add in this saute/fry to the mixing bowl.
-
15
Now add in the next four ingredients up to and including the Gruyere cheese.
-
16
Mix well.
-
17
Grease the shallow 2 quart.
-
18
casserole generously with butter.
-
19
With a tbsp., fill the hollowed squash with the stuffing, mounding it neatly.
-
20
As you do this, transfer the squash to the prepared oven proof casserole.
-
21
Combine the breadcrumbs and melted butter.
-
22
Brush the stuffed squash with mix.
-
23
Chill, covered with plastic wrap for about 1 hr.
-
24
Bake in a preheated oven at 350 for about 1 to 20 minutes or possibly till golden brown.
-
25
Remove from oven and sprinkle with Sherry wine.
-
26
This will make 12 small squashed, or possibly 6 larger ones.
