I've had an abundance of squash lately, all of which has been donated from the gardens of relatives. I have loads more recipes, but I wanted the one entrée (theme post) to be its own entry. I found the recipe here. I mostly just got the gist and then didn't actually measure anything. I copied the recipe behind the cut with a few minor changes. Also, I didn't feel the need to add spaghetti sauce because I think it tastes just great without it.
Spinach and Ricotta Stuffed Squash
4 yellow squash and/or zucchini
2 tbsp. butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 (10 oz.) package frozen chopped spinach, thawed
1 c. ricotta cheese
2 tbsp. grated Parmesan cheese
1 1/2 tsp. chopped fresh parsley
1/4 tsp. salt
1/2 tsp. Italian seasoning
pinch ground black pepper
1/2 (26 oz.) jar spaghetti sauce
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. 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.
NOTES: The original recipe called for steaming the squash before stuffing and baking. I like my squash firm, so I skipped that step. It's not raw, but it's still relatively crunchy. If you like softer squash, definitely steam it first. I also had frozen some fresh spinach that I didn't think I'd be able to use. I just chopped that while still frozen and threw it in the mix. It was far easier to work with than packaged frozen chopped spinach.