Squash Stuffed with Ricotta Cheese

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Squash Stuffed with Ricotta Cheese

Squash Stuffed with Ricotta Cheese

Squash Stuffed with Ricott From preparation to the plate, this recipe takes about 1 hour.

Instructions

1
Preheat oven to 375 degrees F (190 degrees C).
Equipment you will use
OvenOven
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.
Ingredients you will need
Pasta ShellsPasta Shells
SquashSquash
SeedsSeeds
WaterWater
3
In a small frying pan over medium heat, melt one tablespoon of the butter.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
4
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
SpinachSpinach
GarlicGarlic
OnionOnion
5
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 SeasoningItalian Seasoning
ParmesanParmesan
ParsleyParsley
Ricotta CheeseRicotta Cheese
SpinachSpinach
ButterButter
PepperPepper
Pasta ShellsPasta Shells
SquashSquash
EggEgg
SaltSalt
Equipment you will use
Baking PanBaking Pan
Mixing BowlMixing Bowl
6
Bake for 20 minutes.
Equipment you will use
OvenOven
7
Serve with pasta sauce.
Ingredients you will need
Pasta SaucePasta Sauce
DifficultyExpert
Ready In1 h
Servings8
Health Score22
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