Serve these ricotta-stuffed squash halves as a side dish or as a first course at a dinner party.
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 183 | ||
Calories from Fat: 92 (50%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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