Stuffed One & Eight Ball Squash

She Cooks, He Cleans posted this excellent recipe for stuffed squash that they got from Sara at Culinerapy.  Like SCHC, I had to link to the touching tribute to Uncle Bob.  Please take a moment and go read it.  I don't know Sara or her uncle, but after that post I felt like I was right there with her growing up with him.  I teared up because her post made me think of the special people in my life that I have lost whom have influenced my cooking.  While did alter the recipe slightly from what was posted by SCHC and Sara, I thought about Uncle Bob's tribute while making it.  I hope he would find this variation of his dish acceptable.

Stuffed One & Eight Ball Squash

Ingredients:

• 2 One and Eight Ball Squash, medium to medium large size (a large zucchini can also be used)
• 2 stalks (green and white) green onion - chopped
• 3 cloves garlic - minced
• 2 tbsp olive oil
• 1 tbsp butter
• 8 oz fresh baby spinach 
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/3 cup Parmesan cheese (plus some for the topping) 
• 3 tbsp Mexican Crema (sour cream can be used, but the crema has a richer flavor)
• 1 egg - well beaten
• Salt and pepper to taste
• A few tablespoons of bread crumbs for topping
• 1 tbsp garam masala (optional, but gives it a great flavor and smell)

Directions:

1. Pre-heat the oven to 375 degrees F.
2. Spray a small baking dish (a 8x8 casserole works fine) with oil and put to the side.
3. Wash and dry squash, then slice in half horizontally. Cut the stem area off, and also cut a bit of the bottom off on the other half.  This will make sure both are able to stand up without falling over.
4. Scoop out the pulpy parts and store them in a covered container in the refrigerator. Do not throw these away! We will use this in a recipe tomorrow! :)
5. Lightly coat the insides and rim of the hollowed out squash halves with olive oil.  Season with salt and pepper.
6. Place the squash in the oiled dish, and bake for 20 minutes or until the squash is starting to get tender.
7. While the squash is in the oven, warm a pan on medium low heat with the oil and butter. 
8. When the butter is melted, add the green onion and garlic.  Saute until garlic starts to turn golden and onion is soft.
9. Slowly add handfuls of spinach and stir until the spinach is wilted.
10. Add salt, pepper, and garam masala.
11. When all spinach is wilted, add the cranberries and walnuts. Stir until mixed, remove the pan from the heat, and allow the cranberries to plump slightly.
12. The squash is probably done by now, and probably was done before we got to this step. Be sure to remove it from the oven when the time is up, and let it cool for a bit.  Using tongs, empty out any excess liquid that may have accumulated in the squash cups.
13. Empty the filling into a bowl and add the Parmesan cheese, egg, and crema.  "Stir it all madly."
14. Carefully spoon the mixture into the squash cups, and add a bit more Parmesan cheese and bread crumbs as topping.
15. Bake for 15 minutes or until tops are browned slightly and squash is tender without being mushy.
16. Serve warm or at room temperature.  It will be great either way!

Serves 2 (two squash halves each if using the ball squash)