Reviewed: Jul. 10, 2006

A big hit with my family! Use a melon baller to scoop the seeds and pulp out (easier than using a spoon!). I used the light version of ricotta cheese and it came out perfect! Will keep this recipe and serve again!

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peachesflora

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Reviewed: Jun. 24, 2006

Excellent recipe

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HARRY39

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 20, 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.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Apr. 9, 2006

awesome! i tried it with tomato sauce, but i'm convinced it's better without. also, i would exclude the rice or pasta. this squash is a meal on its own! delicious!

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L. Hall

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 8, 2005

this was only so-so. I thought the stuffing was bland...maybe some feta and more parmesan might have helped.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jul. 30, 2005

WOW!! This is a superb recipe. I am a huge garlic lover, so I used about 3 garlic cloves, which really gave the "stuffing" a great flavor. Next time I am going to sprinkle motzarella over the tops of these--YUMMY

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TINA

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Reviewed: Jul. 29, 2005

This was soooo good! Very rich and delicious

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cook girl

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2005

Excellent! The spaghetti sauce if a very nice complement. My husband and I enjoyed the fact it was healthy and meatless, yet very filling.

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JOURNYFLY

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Reviewed: May 31, 2005

This was so good! I used low fat ricotta and it was still great!

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: May 3, 2005

This recipe was great. I love spinach, so I used lots of it and used part skim ricotta. It turned out perfect. My family loved it.

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JENNIFER714

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Reviewed: Feb. 21, 2005

Okay, but will not have again. Simply not enough flavor for the work, and we didn't enjoy the textures either.

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Aug. 4, 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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Sarah Stephan

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Jul. 13, 2004

MMMMM this was so wonderful and delicious! According to my daughter (who is 5 years old) this tastes like lasagne!!!! I served it with lots of sauce, and it was well concealed that it was squash not noodles! My family was thrilled with this recipe.

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FIFI71

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Reviewed: Mar. 22, 2004

I found this very easy to prepare. I made my own tomato sauce, but otherwise prepared the recipe exactly as it is here. I prefer my veggies on the crispy side, and these were perfect. The steaming before cooking softens them up enough in my opinion. Thumb-up from the husband also. Will definitely make again.

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ANGELA

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Reviewed: Nov. 23, 2003

Try topping it was salsa before cooking instead of tomato sauce. YUM!!

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OffRoadGal

Home Town: Casselberry, Florida, USA

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Reviewed: Nov. 17, 2003

Delicious! I used butternut squash. I took advice from other reviews and microwaved the squash halves 2 at a time for 3-4 minutes before putting the mixture on to try to speed up the cooking time, but it still took an hour to get the squash "al dente". It was worth the wait!

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STACI BARBA

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Reviewed: Nov. 15, 2003

I used Egg Beaters and part skim ricotta, and sauted the onion in Pam to reduce the fat. It was easy and very good. I'll be making this again.

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KAREN3186

Home Town: Salem, Massachusetts, USA

Living In: Oviedo, Florida, USA

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Reviewed: Jul. 8, 2001

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!

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JANIS GERNER

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Reviewed: Mar. 9, 2001

This recipe was very good. We had it over spaghetti noodles and served garlic bread on the side. The only thing I would do differant is cook the squash longer. My family likes our veggies soft.

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Kara

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Reviewed: Aug. 3, 2000

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!

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stevefenton

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Ricotta Stuffed Squash

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