Squash Stuffed with Ricotta Cheese Recipe - Allrecipes.com
Squash Stuffed with Ricotta Cheese Recipe
  • READY IN 1 hr

Squash Stuffed with Ricotta Cheese

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Maryanne."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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. Serve with pasta sauce.
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Reviews More Reviews

Nov 08, 2010

This is a nice vegetarian entree that's simple to make. It's slightly bland on its own, but pairing it with the marina sauce does the trick. Next time I think I'll add some diced tomatoes and possibly sub the spinach for chopped broccoli florets.

Jun 26, 2011

This is actually a really great recipe, especially since it kind of acts as a base and it lets you add what you want. Instead of using fresh onion and garlic I used powders, canned spinach (1 can, it tastes great and didn't make a difference), and I used 1 egg instead of 2. I didn't have any squash so I used the No Roll Pie Crust from this site that I love and made 2 huge spinach pies. It tastes delicious and I don't find it bland at all. If you want to spice it up some just add some cayenne pepper and chicken chunks or something. Terrific recipe!


8 Ratings

Aug 10, 2011

Made as directed and this was a bit on the bland side. Without the marinara I don't think it would be nearly as good, but if tweaked this could be a great recipe.

Jan 14, 2012

NOT bland. Add a little more italian seasoning; can also substitute 1 cup plain greek yogurt for half of the ricotta, which adds a little flavor. Main variation: pour the sauce (I used 1 jar Classico florentine/cheese) into the bottom of the dish, then place the squash on top, sprinkle with parmesan, cook, with final 5-10 mins high broil to brown cheese.

Aug 15, 2012

Good way to use up a bunch of extra summer squash that is so plentiful right now... but something was missing with this recipe, I just didn't find it satisfying. Maybe next time I'll try cooking some of the sauce over the stuffed squash, add some cubed cream cheese to the filling and possibly some ground meat or sausage; not sure.


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 558 mg
  • 22%

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

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