Ricotta Stuffed Squash

Directions

1. 1
   Preheat oven to 350 degrees F (175 degrees C).
2. 2
   Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins.
3. 3
   In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm.
4. 4
   Drain, and immediately plunge into a large bowl filled with enough ice water to cover.
5. 5
   Allow to cool completely; drain.
6. 6
   Melt 1 tablespoon butter in a medium saucepan over medium heat.
7. 7
   Slowly cook and stir onion and garlic until onion is soft.
8. 8
   Stir in spinach, and cook about 1 minute, until wilted.
9. 9
   Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper.
10. 10
    Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish.
11. 11
    Drizzle with remaining butter.
12. 12
    Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly.
13. 13
    Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.