"This yummy squash recipe is easy and healthy to make. Serve it warm with pasta or rice." — Maryanne
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1 (10 ounce) package
frozen chopped spinach, thawed
grated Parmesan cheese
chopped fresh parsley
ground black pepper
1 (26 ounce) jar
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!
The results are very nice, but the number of pots and pans are not.
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!
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.
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.
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!
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.
Very tasty. I baked them with meat sauce. It tasted a little like lasagna without the noodles and carbs. Served with a salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Stuffed Squash
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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