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30 minutes
Prep: 10 minutes
Cook: 20 minutes
61 calories per serving view nutrition facts
6 servings
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| 6 | each | yellow squash | |
| 3/4 | cup | ricotta cheese | |
| 4 | each | scallions, spring or green onions | chopped |
| 1/2 | teaspoon | parsley leaves | |
| 1/2 | teaspoon | sage leaves | rubbed |
| 1/2 | teaspoon | thyme leaves |
Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture.
Bake 15-20 minutes or until squash is tender. Serve immediately.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 19mg | 1% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 10% |
| Sugars 5.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 11% | Vitamin C | 59% | |
| Calcium | 7% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...
Restaurant quality. Great balance of flavors. A+ for ease of preperation. A nice surprise as I was very unsure how this recipe would turn out as I prepared it even though I thought the flavor combinations sounded good. Don't expect a flavor explosion rather a wonderful melding of flavors that compliment one another. Wonderful.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
