Squash Rockefeller

Ingredients

3 large summer squash or mirliton, cut into halves and seeded
Salt to taste
1 pound fresh spinach, stems removed
3 Tablespoons oyster liquor or clam juice
3 Tablespoons anisette
1/2 cup (2 ounces) grated Parmesan cheese
1 teaspoon chopped fresh tarragon
1/2 teaspoon chopped fresh basil
Coarsely ground black pepper to taste
Cayenne pepper to taste
1 cup seasoned bread crumbs
1/2 cup (2 ounces) grated Parmesan cheese

Directions

Cook the squash in boiling salted water in a saucepan for 5 minutes or until tender; drain. Cook the spinach in boiling water in a saucepan for 3 minutes or until tender-crisp; drain. Press the excess moisture from the spinach and finely chop. Combine the spinach, oyster liquor, liqueur, 1/2 cup cheese, tarragon, basil, black pepper, cayenne pepper and salt in a bowl and mix well. Add the bread crumbs gradually, stirring until the mixture has the consistency of a stuffing and is firm enough to adhere. Arrange the squash halves cut side up on a baking sheet. Stuff the squash halves with equal portions of the spinach mixture and sprinkle with 1/2 cup cheese. Bake at 350 degrees for 10 to 12 minutes or until heated through.
Note: Oyster liquor is the term for the liquid surrounding commercially packed oysters. Anisette liqueur, or Pernod, has a sweet licorice flavor that goes well with spinach.

Serves: 6