Spinach & Cheese Stuffed Squash
|Zucchini/Crookneck squash||8 , cut into halves lengthwise (Each About 6 Inches Long)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|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|
|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).
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.