HomeThanksgiving Ricotta Stuffed Squash

Ricotta Stuffed Squash

Posted in : Thanksgiving on by : Daphne


8 yellow squash2 tbs butter1 onion, chopped1 clove garlic, minced1 (10 oz) package frozen chopped spinach, thawed2 eggs2 cups ricotta cheese1/4 cup grated Parmesan cheese1 tbs chopped fresh parsley1/2 tsp salt1 tsp Italian seasoning1 pinch ground black pepper1 (26 oz) jar spaghetti sauce


Preheat oven to 375F (190C).
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.