Spinach and Ricotta Stuffed Squash (theme)

Posted on 09/07/2008 by rinabeana

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 egg
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.

(no subject) - Anonymous
rinabeana 7th-Sep-2008 09:56 pm (UTC)
Thank you! I did recently make lentil and Israeli couscous stuffed peppers in the crockpot. They were fabulous, but I do like the ricotta filling as an alternative. I hope you enjoy!
dreamingreader 7th-Sep-2008 09:18 pm (UTC)
That looks so yummy! I'm going to have to try this some time this week!
rinabeana 7th-Sep-2008 09:57 pm (UTC)
Thanks! I'm enjoying them for the second night in a row. I hope you get a chance to try them.
candyshowers 7th-Sep-2008 11:03 pm (UTC)
That looks amazing and I'm not just saying that because I missed dinner.
rinabeana 9th-Sep-2008 12:27 am (UTC)
Thanks so much! P.S. Nice icon. (heh)
candyshowers 9th-Sep-2008 02:40 am (UTC)
Alan is love.
ala_too 8th-Sep-2008 12:21 am (UTC)
It looks good. I'm not a big Summer squash fan (love the Winter ones). I wonder if this would give them more of a taste for me.
rinabeana 9th-Sep-2008 12:33 am (UTC)
I just got an acorn squash at the store today. YAY! My cousin (who lives 15 miles away) has a you-pick strawberry patch in the summer and a pumpkin (and other squashes) patch in the fall. I expect I will have oodles of winter squash recipes in the next couple months. YUM!
heysmilepretty 8th-Sep-2008 01:25 am (UTC)
Omg. I want to make this RIGHT NOW. But alas... the only main ingredient I have out of all of those is ricotta. :( lol
rinabeana 9th-Sep-2008 12:33 am (UTC)
You would need to make a trip to the store... (heh) I hope you get to try this soon. It's well worth it!
alovecycle 8th-Sep-2008 11:40 am (UTC)
oh this looks soooo great.
rinabeana 9th-Sep-2008 12:34 am (UTC)
Thank you!
(no subject) - Anonymous
rinabeana 9th-Sep-2008 12:34 am (UTC)
Yum! I hope you enjoy it!
deadeyedsuprise 9th-Sep-2008 01:29 pm (UTC)
those look so good. im going to have to try them
rinabeana 9th-Sep-2008 11:20 pm (UTC)
I just finished off the last of them tonight. Yum!
(no subject) - Anonymous
rinabeana 19th-Sep-2008 12:58 am (UTC)
Oh, I'm so glad you liked it! Thanks for commenting!
ext_2089954 Squash31st-Jul-2013 10:48 am (UTC)
So you do not put the squash pulp back in the filling?
rinabeana Re: Squash31st-Jul-2013 01:45 pm (UTC)
I don't, because I don't care for the seeds. If you like them, by all means, throw the seeds and pulp back in. Or you could scoop out the seeds and discard, and then scrape out some of the flesh and add that to the filling.
rachelpage 21st-Jan-2015 10:14 am (UTC)
Festive for any time of year!
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