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Ricotta Stuffed Squash

Ricotta Stuffed Squash Recipe


This yummy squash recipe is easy and healthy to make. Serve it warm with pasta or rice.


  • 8 medium (blank)s yellow squash
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 2 large eggs eggs
  • 2 cups ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 pinch ground black pepper
  • 1 (26 ounce) jar spaghetti sauce


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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
  5. Bake for 20 minutes. If desired, serve with tomato sauce.

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Nutritional Information

Ricotta Stuffed Squash

Servings Per Recipe: 8
Calories: 184.7
% Daily Value *
protein: 17 %
carbohydrates: 7 %
exchange other carbs:
dietary fiber: 24 %
fat: 12 %
saturated fat: 18 %
cholesterol: 20 %
vitamin a iu: 104 %
niacin equivalents: 49 %
vitamin b6: 43 %
vitamin c: 65 %
folate: 33 %
calcium: 15 %
iron: 14 %
magnesium: 30 %
potassium: 27 %
sodium: 25 %
thiamin: 22 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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