Spinach & Cheese Stuffed Squash Recipe
Ingredients
| 8 zucchini or crookneck squash (each about 6 inches long), cut into halves lengthwise | ||
| Butter/Margarine | 1 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Frozen chopped spinach package | 1 , squeezed | |
| Eggs | 2 Large | |
| Whole | 1 Large | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Italian parsley | 1 Tablespoon, chopped | |
| 1 tablespoon each chopped fresh oregano and chopped fresh basil; or 1 teaspoon each dry oregano and dry basil | ||
| Ground pepper | 1 To taste | |
| Quick Tomato Sauce | ||
| Salt | To Taste | |
Directions
Place squash on a rack in a large pan over about 1 inch of boiling water.
Cover and steam over high heat until tender-crisp when pierced (about 5 minutes).
Immerse in cold water to cool; then drain.
Using a spoon, scoop seeds and pulp from each squash half to leave a shell about Ms inch thick.
Set squash aside.
Melt butter in a small frying pan over medium heat.
Add onion and garlic and cook, stirring often, until onion is softened (about 7 minutes).
Add spinach; heat through (about 3 minutes).
Let cool.
In a bowl, beat together eggs and ricotta cheese.
Stir in Parmesan cheese, parsley, oregano, and basil.
Stir in spinach mixture; season to taste with salt and pepper.
Mound filling in squash shells; arrange filled shells in 9- by 13-inch baking pan.
(At this point, you may cover and refrigerate for up to 4 hours.) Bake, uncovered, in a 350° oven until filling is piping hot (about 20 minutes; about 30 minutes if refrigerated).
Meanwhile, prepare Quick Tomato Sauce.
Cover and steam over high heat until tender-crisp when pierced (about 5 minutes).
Immerse in cold water to cool; then drain.
Using a spoon, scoop seeds and pulp from each squash half to leave a shell about Ms inch thick.
Set squash aside.
Melt butter in a small frying pan over medium heat.
Add onion and garlic and cook, stirring often, until onion is softened (about 7 minutes).
Add spinach; heat through (about 3 minutes).
Let cool.
In a bowl, beat together eggs and ricotta cheese.
Stir in Parmesan cheese, parsley, oregano, and basil.
Stir in spinach mixture; season to taste with salt and pepper.
Mound filling in squash shells; arrange filled shells in 9- by 13-inch baking pan.
(At this point, you may cover and refrigerate for up to 4 hours.) Bake, uncovered, in a 350° oven until filling is piping hot (about 20 minutes; about 30 minutes if refrigerated).
Meanwhile, prepare Quick Tomato Sauce.
Chef
