Ricotta Stuffed Squash

Name: Ricotta Stuffed Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 eggs; 1 Tbsp chopped fresh parsley; 283 grams package frozen chopped spinach, thawed; 1 clove garlic, minced; 1 pinch ground black pepper; 1 teaspoon Italian seasoning; 1 onion, chopped; 59 milliliters grated Parmesan cheese; 473 milliliters ricotta cheese; 1 teaspoons salt; 737 grams spaghetti sauce; 8 yellow squash

You can never have too many side dish recipes, so give Ricotta Stuffed Squash a try. This gluten free and primal recipe serves 8. One portion of this dish contains around 15g of protein, 13g of fat, and a total of 231 calories. If you have spaghetti sauce, ricotta cheese, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Pasta Shells

Squash

Seeds

Water

In a small frying pan over medium heat, melt one tablespoon of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Spinach

Garlic

Onion

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

Ingredients you will need

Italian Seasoning