Ricotta Stuffed Squash Recipe - Allrecipes.com
Ricotta Stuffed Squash Recipe

Ricotta Stuffed Squash

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"This yummy squash recipe is easy and healthy to make. Serve it warm with pasta or rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2004

This is a good recipe. It does well when cut in half. To add quickness cook squash in microwave. Cook halves on a plate for 1 1/2 min on high. Test every 45 sec. for tenderness. I would suggest eating with tomato sauce. Good without, better with!

Most Helpful Critical Review
Nov 14, 2003

The results are very nice, but the number of pots and pans are not.


79 Ratings

Nov 15, 2003

I thought this was great! I made a lot of changes. I sauted the scooped out parts with the onion and garlic and omitted the spinach. It took about 50 minutes to cook. Anyway, it was delicious and I'll definitely make it again!

Aug 23, 2006

Yum! This is one of my favorite vegetarian dishes! I top it with plenty of warmed roasted garlic marinara sauce. No accompanying side dish is necessary. It works great by itself. I would caution against overcooking the squash as it makes it watery and mushy. This dish would also work well with some basil mixed into the spinach and mozzarella cheese on top.

Jan 09, 2008

The filling was fantastic, my favorite part. I added a seeded, chopped tomato, a dash of red pepper flakes, and added chopped fresh basil. I couldn't stop eating the filling while cooking. I microwaved the sqaush for 2 minutes then put it in the over for 5 minutes before adding the filling. 20 minutes before it was done I added swiss cheese to the top. Served it with fresh parmesan cheese and warm tomato sauce. Excellent, will definitely make again. Oh yeah, this dish is HUGE, you don't need any sides.

Aug 27, 2007

My husband raves over this one! I've made it with zucchini with equal success. I've also done some small modifications, depending on what I have on hand (mozzarella vs. parm..) Definitely a keeper! A great way to use extra squash from the garden, or just to incorporate a different veggie into your meals!

Nov 04, 2007

beautiful presentation and the filling is fantastic (with minor changes). I boiled and then baked my squash (brushed with oul and lightly seasoned with salt and paper)...however the squash was still semi-hard in some places so next time I will microwave then bake. For the filing, I sauteed the onion, garlic, and scooped out squash with butter and olive oil...I also added one small seeded jalepeno pepper. While sauteeing I salted the veggies and then added the spinach which I salted to taste later. We used the left over filling to make pizza and plan to use the filling for a sauceless lasagna. Do try!

Aug 04, 2004

Very tasty. I baked them with meat sauce. It tasted a little like lasagna without the noodles and carbs. Served with a salad.


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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 712 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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