Ricotta Stuffed Squash recipe

8 servings

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

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.