Ricotta Stuffed Squash
You can never have too many side dish recipes, so give Ricotta Stuffed Squash a try. One portion of this dish contains around 14g of protein, 14g of fat, and a total of 218 calories. This recipe serves 8. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of garlic, salt, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 50 minutes. If you like this recipe, take a look at these similar recipes: Ricotta Stuffed Squash, Ricotta Stuffed Acorn Squash, and Squash Blossoms Stuffed with Ricotta.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm.
Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish.
Drizzle with remaining butter.
Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly.
Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.