Many years ago I ate some Squash Rockefeller at a snazzy joint in Oklahoma City. The chef refused to give the recipe, so I made it my mission to not only create a recipe, but make one better!

Mission Accomplished…
It ain’t nothing for me to whip a fancy chef’s ass!

Ingredients:
4 large yellow squash
1/2 pound chopped frozen spinach
1/4 cup chopped green onions
1/4 cup sour cream
1/2 stick salted butter
1 teaspoon fresh garlic, finely chopped
1 teaspoon Joe’s Original BBQ Rub
1/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 cup grated Colby Jack cheese
Salt, ground pepper & red pepper to taste

Directions:
Preheat grill or oven to 350 degrees
Finely chop garlic in food processor
Drain water from spinach add spinach and green onions to garlic
Mix in processor using on/off turns until mixture is finely chopped and mixed
Combine sour cream, butter, Joe's Original BBQ Rub, and bread crumbs in processor
Process until well blended.
Roast squash in grill or oven for 30 minutes
Remove from heat until you can handle the squash then slice squash in half lengthwise
Use spoon to hollow out seed area of squash
Top each half of squash with spinach mixture
Sprinkle liberally with Parmesan cheese
Roast squash at 350 degrees in grill or oven for 20 minutes

Recommended wood: Pecan
Serves: 8