3 med. sized yellow squash
1/4 c. butter
1 tbsp. all-purpose flour
1/2 c. whipping cream
1/2 tsp. salt
1/8 tsp. ground nutmeg
1 (10 oz.) pkg. frozen chopped spinach, thawed

Steam squash until tender (about 8-10 minutes). Cut squash in half lengthwise; scoop out pulp, leaving shells intact. Keep warm. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and nutmeg. Stir spinach into creamed mixture, and cook until thoroughly heated. Spoon mixture into shells. Serve immediately. Serves 6.