Ricotta-stuffed Squash

By shawnanewton

Really good with fried rice or buttered pasta with Parmesan cheese.

Ingredients

• Tomato Sauce:
• 8 crookneck or zucchini (each about 6" long)
• 2 Tbsp. butter or margarine
• 1 small onion, finely chopped
• 1 clove garlic, minced or pressed
• 1 pkg. frozen chopped spinach, thawed
• 2 eggs
• 2 c. ricotta cheese
• 1/4 c. grated Parmesan cheese
• 1 Tbsp. chopped parsley
• 1/2 tsp. each salt, dry basil, and oregano leaves
• Dash of pepper
• 1 can (15 oz.) tomato sauce
• 2 Tbsp. chopped parsley
• 1 clove garlic, minced
• 1 tsp. dry bail, 1/2 tsp. oregano leaves
• Salt and pepper to taste

Preparation

Step 1

Trim ends off squash; cut squash in half lengthwise. With a tespoon scoop out seeds andpart of pulp, leaving shells 1/2 inch thick. Steam squash shells over boiling water until crips-tender (about 5 mins.). Plunge into cold water, drain well, and set aside.

In a small frying pan over med. heat, melt 1 Tbsp. of the butter. Add onion and garlic and cook, stirring occasionally, until onion is limp. Squeeze spinach to remove excess moisture. Add spinach to onion mixture and cook for 1 min.; let cool.

In a bowl, combine eggs with ricotta, stirring until well blended. Stir in Parmesan, parsley, salt, basil, oregano, pepper, and spinach mixture. Allowing about 3 Tbsp. filling per squash, mound filling inside squash shells. Arrange filled shells in shallow baking pans. Melt the remaining 1 Tbsp. butter; brush over cut surfaces of squash. If made ahead, cover and refrigerate.

Bake, uncovered, in a 350 oven for about 20 mins (30 mins. if refrigerated) or till filling is piping hot. While squash is baking, prepare tomato sauce to spoon over squash before serving.