RICOTTA STUFFED SQUASH
This yummy squash recipe is easy and healthy to make. Serve it warm with pasta or rice.
Provided by Maryanne
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
- In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
- In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
- Bake for 20 minutes. If desired, serve with tomato sauce.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 22.4 g, Cholesterol 58.7 mg, Fat 8.1 g, Fiber 5.9 g, Protein 8.3 g, SaturatedFat 3.5 g, Sodium 635.3 mg, Sugar 13.3 g
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Noman Ch
[email protected]This recipe is a great way to use up leftover ricotta cheese.
Really fat Vacation
[email protected]I'm not a vegetarian, but I really enjoyed this meatless meal.
Elijah Tichborne
[email protected]This dish is a great way to get your kids to eat their vegetables.
NTW Productions
[email protected]I love that this recipe is so versatile. You can use any type of squash or filling that you like.
Khanfariy Abass
[email protected]I'm always looking for new ways to cook squash, and this recipe is a great addition to my repertoire.
Just Ask
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
meseret akalu
[email protected]I would recommend this recipe to anyone who is looking for a healthy and delicious meal.
Angela Hawkins
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Mishel Chitura
[email protected]I found this recipe to be a bit too time-consuming. I think there are easier ways to make stuffed squash.
Infemoca Tactical Accesories Store
[email protected]This recipe was a bit too bland for my taste. I think I would have liked it better if I had added more herbs and spices.
Joseph Surasky
[email protected]I'm not sure what went wrong, but my squash turned out mushy. I followed the recipe exactly, so I'm not sure what happened.
J̶a̶c̶o̶b̶ ̶H̶e̶r̶n̶á̶n̶d̶e̶z̶ L
[email protected]This is one of my favorite fall recipes. It's so comforting and delicious.
Shahid Bilal
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Henco Rowe
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Mr oli vai
[email protected]I'm not a big fan of squash, but I really enjoyed this dish. The ricotta filling was so good that it made me forget all about the squash.
Julia Murphy
[email protected]This dish was easy to make and very delicious. I especially liked the crispy breadcrumb topping.
Bharat Thagunna
[email protected]I followed the recipe exactly and the squash turned out great. The only thing I would change is to add a little more salt to the ricotta filling.
Radhika bhatti
[email protected]This ricotta-stuffed squash was a hit with my family! The squash was cooked perfectly and the ricotta filling was creamy and flavorful. I will definitely be making this again.