Cut each squash in half lengthwise; scoop out and discard the seeds.
Cook the squash in salted water until just tender. Cook spinach and drain well, squeezing out excess moisture. Combine spinach with sour cream,
butter, salt, onion and pepper. Stuff squash and arrange on a large baking sheet or roasting pan. Sprinkle with cracker
crumbs and cheese. Bake stuffed squash at 325° for 30 minutes.
Serves 12 to 18, depending on the size of the squash
Stuffed squash recipe adapted from Telephone Pioneers Cookbook, MS chapter