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Ricotta Stuffed Squash

SUBMITTED BY: Maryanne  PHOTO BY: The Messy Cook 

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

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 8 yellow squash
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 2 eggs
  • 2 cups ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 pinch ground black pepper
  • 1 (26 ounce) jar spaghetti sauce

What to Drink?
Wine Chardonnay

DIRECTIONS

  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

The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed on Jan. 31, 2004 by stevefenton 
This is a good recipe. It does well when cut in half. To add quickness cook squash in... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed on Nov. 14, 2003 by jaapie 
The results are very nice, but the number of pots and pans are not. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed on Nov. 15, 2003 by JANIS GERNER 
I thought this was great! I made a lot of changes. I sauted the scooped out parts with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed on Nov. 14, 2003 by Kara 
This recipe was very good. We had it over spaghetti noodles and served garlic bread on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed on Aug. 27, 2007 by APmomma 
My husband raves over this one! I've made it with zucchini with equal success. I've also done... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed on Aug. 23, 2006 by chibi chef 
Yum! This is one of my favorite vegetarian dishes! I top it with plenty of warmed roasted... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed on Aug. 4, 2004 by Sarah Stephan 
Very tasty. I baked them with meat sauce. It tasted a little like lasagna without the noodles... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed on Jan. 9, 2008 by Chelsea S 
The filling was fantastic, my favorite part. I added a seeded, chopped tomato, a dash of red... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed on Nov. 4, 2007 by The Messy Cook 
beautiful presentation and the filling is fantastic (with minor changes). I boiled and then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed on Jan. 1, 2004 by OffRoadGal 
Try topping it was salsa before cooking instead of tomato sauce. YUM!! MORE

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Nutritional Information
Ricotta Stuffed Squash

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

  • Total Fat: 12.4g
  • Cholesterol: 82mg
  • Sodium: 731mg
  • Total Carbs: 22.4g
  •     Dietary Fiber: 6.6g
  • Protein: 14.8g

VIEW DETAILED NUTRITION

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