Ricotta Stuffed Squash

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 zucchini, halved lengthwise
• 2 tablespoons butter, melted
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups ricotta cheese
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• ground black pepper to taste
• 1 (10 ounce) can tomato sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Boil the zucchini halves in a pan of boiling water for 3 minutes, drain, and let cool. Scoop out the centers, leaving shells about 1/4 inch thick, and finely chop the scooped flesh.

2. Brush the zucchini shells inside with half of the melted butter and arrange them cut side up in a baking dish.

3. Melt the remaining butter in a skillet over medium heat. Cook the onion for 4 minutes, then add the chopped zucchini flesh and garlic and cook 3 minutes more.

4. Stir in the drained spinach, parsley, salt, basil, oregano, and black pepper. Cook 2 minutes to dry the mixture, then remove from heat and let cool slightly.

5. Stir the ricotta, beaten eggs, and Parmesan into the spinach mixture until evenly combined.

6. Mound the ricotta filling into the zucchini shells. Spoon the tomato sauce into the bottom of the baking dish around the shells.

7. Bake for 20 minutes until the filling is set and reaches 160°F (71°C) in the center and the shells are tender.

8. Let rest 5 minutes before serving.