Stuffed Zucchini

This IS PAULA DEAN'S recipe. Just too yummy not to put up!

Ingredients
5 large yellow squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup chicken flavored stuffing mix
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup sour cream
1 cup shredded sharp Cheddar
Directions
Preheat oven to 400 degrees F.
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

This is a great alternative to starchy potatoes with steak, but is still super yummy and filling. The only thing I would add is this makes A TON!!!! of stuff. I reccomend cutting the recipie in half. The whole dinner pictured above cost less than $20 for 4 people (steaks included!!! Hooray for sales!). Enjoy!

Edamame Salad

Notes:

1) Edamame is a type of soy bean. You should be able to find it at most grocery stores in the produce section.

2) There are no particular amounts in this recipe; it's all done to taste.

Ingredients:

Edamame

Mango

Corn

Red onion

Cilantro (very little is needed)

Coconut (optional; see variation)

Directions:

Put edamame in a bowl

Add diced up mango (which is a pain to peel and dice, I know, but it's taste contrasts perfectly with the edamame and it's really the key ingredient.)

Dice up red onion and add

Add corn

Mix everything up and finish with a bit of cilantro on top

Variation:

Skip the red onion and cilantro

Add in some shredded coconut

We were out of red onion and cilantro, so this is just with edamame, mango, and corn.