Ricotta Stuffed Squash Recipe
Ingredients
| 8 crookneck or zucchini squash, or 8 large pattypan squash | ||
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Frozen chopped spinach package | 1 , thawed | |
| Eggs | 2 | |
| Ricotta cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 1 Tablespoon, chopped | |
| 1/2 teaspoon each salt, dry basil, and oregano leaves | ||
| Pepper | 1 Dash | |
| Tomato Sauce | ||
Directions
Trim ends off squash; cut squash in half lengthwise.
With a teaspoon scoop out seeds and part of pulp (save pulp for soup stock), leaving shells 1/2 inch thick.
Steam squash shells over boiling water until crisp tender (about 5 minutes).
Plunge in cold water, drain well, and set aside.
In a small frying pan over medium heat, melt 1 tablespoon of the butter.
Add onion and garlic and cook, stirring occasionally, until onion is limp.
Squeeze spinach to remove excess moisture.
Add spinach to onion mixture and cook for 1 minute; let cool.
In a bowl, combine eggs with ricotta, stirring until well blended.
Stir in Parmesan, parsley, salt, basil, oregano, pepper, and spinach mixture.
Allowing about 3 tablespoons filling per squash, mound filling inside squash shells.
Arrange filled shells in shallow baking pans.
Melt the remaining 1 tablespoon butter; brush over cut surfaces of squash.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven for about 20 minutes (30 minutes, if refrigerated) or until filling is pip- ing hot.
While squash is baking, prepare tomato sauce to spoon over squash before serving.
With a teaspoon scoop out seeds and part of pulp (save pulp for soup stock), leaving shells 1/2 inch thick.
Steam squash shells over boiling water until crisp tender (about 5 minutes).
Plunge in cold water, drain well, and set aside.
In a small frying pan over medium heat, melt 1 tablespoon of the butter.
Add onion and garlic and cook, stirring occasionally, until onion is limp.
Squeeze spinach to remove excess moisture.
Add spinach to onion mixture and cook for 1 minute; let cool.
In a bowl, combine eggs with ricotta, stirring until well blended.
Stir in Parmesan, parsley, salt, basil, oregano, pepper, and spinach mixture.
Allowing about 3 tablespoons filling per squash, mound filling inside squash shells.
Arrange filled shells in shallow baking pans.
Melt the remaining 1 tablespoon butter; brush over cut surfaces of squash.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven for about 20 minutes (30 minutes, if refrigerated) or until filling is pip- ing hot.
While squash is baking, prepare tomato sauce to spoon over squash before serving.
Chef
