2 ears of fresh sweet corn (cut kernel’s off the cob) or use 1 cup canned corn
1 cup shredded cheddar cheese
1 tablespoons dried oregano
1 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoons pepper
4 tablespoons unsalted butter
4 tablespoons pure honey
4 cups of mashed potatoes (great idea for leftovers)
4 sprigs fresh oregano leaves
Preheat oven to 400 degrees
Cut out the stem of the squash and set aside; scoop out the seeds and discard.
Fry bacon till crisp; drain and cut into small pieces; set aside.
Press some of the spinach leaves into the bottom of each squash. Mix together the bacon, bread crumbs, sweet corn, cheddar cheese, oregano, parsley, salt and pepper. Stuff each shell with some of the mixture, place one tablespoon butter on top and drizzle each squash with a tablespoon of honey.
Place the squash on a heavy baking sheet (with edges) and pour 2 cups of water onto the pan.
Bake for at least 1 hour or till squash is soft.
Note: to speed up the baking process; microwave the squash for 10-12 minutes before stuffing.
During the last 15 minutes before the squash is done baking; form the potatoes into patties and fry in 2-3 tablespoons of butter for 5-7 minutes on each side over medium high heat till crispy and brown.
Garnish each squash with a small sprig of oregano and serve over the potatoes (add extra steamed spinach- if desired)
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