- 10 oz fresh spinach, cleaned and stemmed
- 4 oz cream cheese softened
- 14 oz can artichoke hearts, drained and chopped
- 1/2 c minced scallion
- 1/2 c cheddar grated
- 1/2 c toasted pecans
- salt and pepper to taste
- 4 med ripe tomatoes or
- 2 7" zucchini or summer squash
Steam and drain spinach. Chop well. Put hot spinach in bowl with cream cheese. Stir in artichoke, scallion, cheese, pecans, and salt and pepper. Prepare vegetables leaving 1/4 -1/2 inch shell. Stuff vegetables and place on buttered baking dish. Pour 1/2 inch water into bottom of pan to help steam vegetables. Bake covered at 350 for 20 minutes or till vegetables are tender. Uncover and bake a few minutes longer to lightly brown filling. Serve on a bed of rice with collard greens.
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