Spinach and Ricotta Stuffed Squash

YAY!!  Grilling season is upon us and this girl is pumped up!!  This was super yummy - and another way to eat squash!!  I can actually say now that I like pretty much every veggie!!  This is super good as a side to about any meat - we had chicken and it was such a tasty meal!!

Serves 8 -Tiff Blog

Ingredients:
4 yellow squash and/or zucchini
2 tablespoon butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 (10 oz.) package frozen chopped spinach, thawed
1 egg
1 cup ricotta cheese
2 tablespoon grated Parmesan cheese
1 1/2 teaspoon chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
pinch ground black pepper
Preheat oven to 375 degrees F. 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.