Rating: 4 stars
84 Ratings
  • 5 star values: 38
  • 4 star values: 29
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3

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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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

  • Bake for 20 minutes. If desired, serve with tomato sauce.

Nutrition Facts

185 calories; protein 8.3g; carbohydrates 22.4g; fat 8.1g; cholesterol 58.7mg; sodium 635.3mg. Full Nutrition
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