ricotta stuffed squash

Ingredients

• Servings: 8
• 8 zucchini, halved lengthwise
• 2 tablespoons butter, melted
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups ricotta cheese
• 2 eggs, beaten
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• ground black pepper to taste
• 1 (10 ounce) can tomato sauce

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.