Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish.
Halve the squashes lengthwise. Scrape out the seeds. Slice a little off the bottoms so they will rest flat, cut-side up.
In a skillet, heat the butter and oil over medium heat. Add the onion and garlic, and cook until soft. Add the squash blossoms (if using) and cook for 1 minute. Transfer to a bowl and let cool slightly.
Add the ricotta, 4 tablespoons of the Parmesan, 2 tablespoons of the bread crumbs, the egg, marjoram, salt, and pepper to the sautéed onion, and stir until blended. Spoon into the squash shells. Sprinkle the remaining 2 tablespoons Parmesan and the bread crumbs over the tops. Bake for 25 minutes, or until the squashes are tender. Broil for 3 minutes, or until the tops are golden.
MAKES 6 SERVINGS
Demoelt, Dara (2009-12-08). The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients (Kindle Locations 14054-14077). Rodale. Kindle Edition.
I did this with white bread crumbs on a cookie sheet. They were sooooo good!
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 92 (50%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 64mg||20 %|
|Sodium 156.5mg||5 %|
|Potassium 680.7mg||18 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 11.4g|
|Protein 10.6g||15 %|
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Calories per serving: 183
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