Ricotta Stuffed Squash

Submitted by: Maryanne to allrecipes.com

Rated: 4 out of 5 by 29 members Yields: 8 servings

"This yummy squash recipe is easy and healthy to make. Serve it warm

with pasta or rice."


8 yellow squash (I've used both winter and summer squashes so any of

your favorite squashes work fine)

2 tablespoons butter

1 onion, chopped

1 clove garlic, minced

1 (10 ounce) package frozen

chopped spinach, thawed

2 eggs

2 cups ricotta cheese

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1 teaspoon Italian seasoning

1 pinch ground black pepper

1 (26 ounce) jar spaghetti sauce


1. Preheat oven to 375 degrees F (190 degrees C).

2. 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.

3. 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.

4. 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

5. Bake for 20 minutes. If desired, serve with tomato sauce.



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