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Ingredients
- 4 yellow squash
- 1 tbsp butter
- 1/2 onion (chopped)
- 1/2 clove garlic, minced
- 5 ozs spinach (frozen chopped, thawed)
- 1 egg
- 1 cup ricotta cheese
- 1/8 cup grated parmesan cheese
- 1/2 tbsp fresh parsley (chopped)
- 1/4 tsp salt
- 1/2 tsp italian seasoning
- 1/2 pinch black pepper (ground)
Directions
- 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. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 107 | 54% |
| Total Fat 12.01g | 15% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 328mg | 14% |
| Potassium 724mg | 21% |
| Total Carbs 11.76g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.15g | 3% |
| Protein 13.38g | 21% |
