Ricotta Stuffed Squash

Ingredients

  • ½ teaspoon salt
  • 1 tablespoon chopped parsley
  • ¼ cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 cups ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 clove garlic, minced
  • + 7 more ingredients
    • 1 small onion, finely chopped
    • 2 tablespoons butter, melted
    • 8 zucchini, halved lengthwise
    • 1 (10 ounce) can tomato sauce
    • ground black pepper to taste
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil

1. Preheat oven to 350 degrees F (175 degrees C). 2. 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 immed...

View full recipe at SpringPad

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