Ricotta Stuffed Squash

Ricotta Stuffed Squash

56

"This yummy squash recipe is easy and healthy to make. Serve it warm with pasta or rice."

Ingredients

servings 270 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 712 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  3. In a small frying pan over medium heat, melt one tablespoon of the butter. 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.
  4. 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
  5. Bake for 20 minutes. If desired, serve with tomato sauce.

Reviews

56
  1. 79 Ratings

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Most helpful

This is a good recipe. It does well when cut in half. To add quickness cook squash in microwave. Cook halves on a plate for 1 1/2 min on high. Test every 45 sec. for tenderness. I would sug...

Most helpful critical

The results are very nice, but the number of pots and pans are not.

This is a good recipe. It does well when cut in half. To add quickness cook squash in microwave. Cook halves on a plate for 1 1/2 min on high. Test every 45 sec. for tenderness. I would sug...

I thought this was great! I made a lot of changes. I sauted the scooped out parts with the onion and garlic and omitted the spinach. It took about 50 minutes to cook. Anyway, it was deliciou...

The results are very nice, but the number of pots and pans are not.

Yum! This is one of my favorite vegetarian dishes! I top it with plenty of warmed roasted garlic marinara sauce. No accompanying side dish is necessary. It works great by itself. I would ca...

The filling was fantastic, my favorite part. I added a seeded, chopped tomato, a dash of red pepper flakes, and added chopped fresh basil. I couldn't stop eating the filling while cooking. I mic...

My husband raves over this one! I've made it with zucchini with equal success. I've also done some small modifications, depending on what I have on hand (mozzarella vs. parm..) Definitely a keep...

beautiful presentation and the filling is fantastic (with minor changes). I boiled and then baked my squash (brushed with oul and lightly seasoned with salt and paper)...however the squash was ...

Very tasty. I baked them with meat sauce. It tasted a little like lasagna without the noodles and carbs. Served with a salad.

This recipe was very good. We had it over spaghetti noodles and served garlic bread on the side. The only thing I would do differant is cook the squash longer. My family likes our veggies sof...