Vegetarian

Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2) is for Dinner.

Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2) takes 30 minutes to prepare.

Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2) takes 20 minutes to cook.

Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2) makes 48 servings.

The ingredients for Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2) are:

8 yellow squash, zucchini (each about 6 inches long) or 8 patty pan squash.

1 tbls chopped onion (can use a small onion)
2 tbls minced garlic (can use one clove, if minced)
10 oz frozen chopped spinach, thawed
2 eggs
2 cups part skim milk ricotta cheese
1/4 c grated Parmesan
1 tbls chopped parsley
1/2 tsp dry basil
1/2 tsp oregano leaves
Dash Salt and pepper

See Ricotta-Stuffed Squash (Tomato Topping Only)

Here is how you make Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2):

Cut off ends of squash/zucchiniSlice lengthwise, scooping out seeds and part of pulp leaving shells about 1/2 in thick.---these make the 'boats' for the stuffing.Seam squash boats over boiling water until crisp-tender, about 5 minutes. I am assuming that you can put them in a steamer as long as you don't steam them all the way. Plunge in cold water, drain well, set aside.In a small frying pan over med heat, melt butter, add the garlic and onion (you can use a small onion if you like---finely chopped--I used instant). Cook until the onion is limp (if you use a real one). Squeeze spinach to remove excess moisture. Add spinach to onion mixture and cook for 1 min; let cool.In a bowl, combine eggs with ricotta until well blended. Stir in Parmesa, parsley, salt, basil, oregano, pepper and spinach mixture.Fill the boats with about 3 tablespoons (I found that the yellow squash only fit 1 tbls and the zucchini fit 2, so use your judgement of how much you want to put in it)Arrange boats in a shallow baking pan. Use spray butter to cover the cut surfaces of the squash. If you make these ahead of time, cover and refrigerate.Bake uncovered 350 degress for 20 min (30 min if refrigerated). While squash is baking, prepare tomato sauce (this is the part 2) to spoon over squash before serving.(You can also try this by boiling sliced zucchini/squash, but just for a little while to get them a little tender, then you can put them in the bottom of a pan and cover with the rest.) Doing it as boats not only makes them look fancy, but it's easy to control how much topping and have some left over for another time.The stuffing is about 3 cups worth of stuffing. Scoop in 1 tbls at a time to determine calories.Number of Servings: 48Recipe submitted by SparkPeople user ZAXMAMA.

The nutritional information for Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2) is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 22.5

• Total Fat: 1.3 g
• Cholesterol: 13.8 mg
• Sodium: 35.2 mg
• Total Carbs: 0.9 g
• Dietary Fiber: 0.1 g
• Protein: 1.5 g

Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2) is Italian cuisine.

The dietary needs meet for Ricotta-Stuffed Squash (Stuffing only) 1 tbls (Part 1 of 2) is Vegetarian