Ingredients1 h servings 147 cals
- Preheat oven to 375 degrees F (190 degrees C).
- 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. Serve with pasta sauce.
Per Serving: 147 calories; 6.2 g fat; 18 g carbohydrates; 7.9 g protein; 56 mg cholesterol; 481 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a nice vegetarian entree that's simple to make. It's slightly bland on its own, but pairing it with the marina sauce does the trick. Next time I think I'll add some diced tomatoes and po...
This is actually a really great recipe, especially since it kind of acts as a base and it lets you add what you want. Instead of using fresh onion and garlic I used powders, canned spinach (1 ca...
Made as directed and this was a bit on the bland side. Without the marinara I don't think it would be nearly as good, but if tweaked this could be a great recipe.
NOT bland. Add a little more italian seasoning; can also substitute 1 cup plain greek yogurt for half of the ricotta, which adds a little flavor. Main variation: pour the sauce (I used 1 jar ...