3poundsfresh spinach sautéed with butter and drainedor 2 packages of frozen spinach thawed and drained
2tablespoonschopped parsley
4green onionswhite and green parts chopped
4ribs celerychopped
2clovesgarlic
1 1/2cupsItalian style bread crumbs
Butteras needed for sautéing
Tobascoto taste
2teaspoonsanise seed
1/2cupboiling water
Instructions
Mix the anise seed and the boiling water together. Let steep for about 15 minutes, then drain off the water. Reserve for later.
Cut the squash in half lengthwise. Steam until almost tender, and scrape out the seeds.
Place the parsley, green onions, celery, and garlic in a food processor, and pulse just until rough chopped - do not puree. Heat about 2 to 3 tablespoons of butter in a saucepan, and add the ground vegetables. Cook for about 5 minutes over medium heat. Add in the drained spinach, another 3 tablespoons butter, bread crumbs, salt and Tobasco to taste, and the anise water. Adjust consistency with a bit more water, vegetable broth, or melted whole butter if too dry, or a bit of bread crumbs if too loose.
Stuff the squash with this mixture. Bake in a preheated 375 degree oven until the tops are very lightly browned, and the squash is heated through.