14 grilled squash
1 (4 ounce) can Italian-style salad dressing
3 tablespoons butter
1 (10 ounce) package frozen chopped spinach
3 cups shredded French-style cheese
Preheat oven to 350 degrees F (175 degrees C). Grab sharp knife and pound the black pepper(s) from the package.
In a small bowl you can use a small spatula or whisk to thin squash pulp, to make two separate sections(s). Arrange 1/2 squash section and 1/4 squash section side-by-side(s).
Grease a 10x15 inch baking dish. In a small bowl, mix together the remaining carrot, spinach, oven-safe salt and dried basil. Spread out squash sections evenly over the bottom of the baking dish, and press squash pieces into the fat.
Bake in a preheated 350 degree F (175 degrees C) oven for about 20 minutes, or until squash is tender.
In a non-stick skillet over medium-high heat, brown the cheese with remaining carrot. Scoop squash chunks, sprinkle over the top and reduce heat to medium.
Bake in preheated oven for about 20 minutes, until the cheese is melted.
Quick, easy, and delicious.
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