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Spinach & Cheese Stuffed Squash

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  Zucchini/Crookneck squash 8 , cut into halves lengthwise (Each About 6 Inches Long)
  Butter/Margarine 1 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Frozen chopped spinach 10 Ounce, thawed and squeezed dry (1 Package)
  Eggs 2 Large
  Whole milk ricotta cheese/Part-skim ricotta cheese 15 Ounce (1 Large Carton)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped italian parsley 1 Tablespoon
  Chopped fresh oregano/1 teaspoon dry oregano 1 Tablespoon
  Chopped fresh basil/1 teaspoon dry basil 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Quick tomato sauce 4 Tablespoon

Place squash on a rack in a large pan over about 1 inch of boiling water.
Cover and steam over high heat until tender-crisp when pierced (about 5 minutes).
Immerse in cold water to cool; then drain.
Using a spoon, scoop seeds and pulp from each squash half to leave a shell about Ms inch thick.
Set squash aside.
Melt butter in a small frying pan over medium heat.
Add onion and garlic and cook, stirring often, until onion is softened (about 7 minutes).
Add spinach; heat through (about 3 minutes).
Let cool.
In a bowl, beat together eggs and ricotta cheese.
Stir in Parmesan cheese, parsley, oregano, and basil.
Stir in spinach mixture; season to taste with salt and pepper.
Mound filling in squash shells; arrange filled shells in 9- by 13-inch baking pan.
(At this point, you may cover and refrigerate for up to 4 hours.) Bake, uncovered, in a 350° oven until filling is piping hot (about 20 minutes; about 30 minutes if refrigerated).
Meanwhile, prepare Quick Tomato Sauce.

Recipe Summary

Main Dish

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Spinach & Cheese Stuffed Squash Recipe