Ricotta Stuffed Squash Recipes

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RICOTTA STUFFED ACORN SQUASH



Ricotta Stuffed Acorn Squash image

From "The Fitness Kitchen" by Shelley Sinton. It is described as "Baked squash filled with creamy, honey-kissed ricotta and toasted nuts becomes comfort food on a cold, blustery day. Savor every spoonful as a midday meal or as a warm end to a long afternoon. Not only is winter squash tender and delicious, it's chock-full of vitamins, minerals, and fiber. Tastes good and it's good for you. Add a cup of cooked chicken or turkey to the ricotta for extra protein. For variety, substitute tofu and toasted walnuts for the ricotta and hazelnuts."

Provided by Oolala

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

1 (1 1/2 lb) acorn squash
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1 pinch salt
1 cup part-skim ricotta cheese
1 tablespoon honey
1 teaspoon dried oregano
1/4 cup hazelnuts, chopped, toasted
2 tablespoons wheat germ, honey toasted
black pepper

Steps:

  • Preheat oven to 375 degrees.
  • With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
  • Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
  • Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
  • To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
  • Mix ricotta with honey, oregano, and hazelnuts.
  • Evenly fill the baked squash halves with the ricotta mixture.
  • If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
  • Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.

Nutrition Facts : Calories 495.1, Fat 23.4, SaturatedFat 7.3, Cholesterol 38.1, Sodium 243.8, Carbohydrate 58.3, Fiber 8.4, Sugar 9.8, Protein 21.1

SQUASH BLOSSOMS STUFFED WITH RICOTTA



Squash Blossoms Stuffed With Ricotta image

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.

Provided by Andrea Albin

Categories     Tomato     Quick & Easy     Dinner     Parmesan     Ricotta     Mint     Summer     Deep-Fry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 18

For tomato sauce:
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar
For squash blossoms:
1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying
Special Equipment
A deep-fat thermometer

Steps:

  • Make tomato sauce:
  • Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
  • Prepare squash blossoms:
  • Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
  • Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
  • Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
  • Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

RICOTTA STUFFED SQUASH



Ricotta Stuffed Squash image

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

Provided by Maryanne

Categories     Squash Recipes

Yield 8

Number Of Ingredients 13

8 yellow squash
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed
2 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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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.
  • 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. If desired, serve with tomato sauce.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 22.4 g, Cholesterol 58.7 mg, Fat 8.1 g, Fiber 5.9 g, Protein 8.3 g, SaturatedFat 3.5 g, Sodium 635.3 mg, Sugar 13.3 g

ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA



Roasted Butternut Squash and Ricotta Stuffed Pasta image

A very hearty meal that looks a lot harder to make then it actually is. Perfect to serve at a dinner party because most of the components can be mixed up beforehand leaving you lots of time to get ready. Great for picky eaters (as long as you don't mention the squash!)

Provided by Canadian Girl 029

Categories     Pasta Shells

Time 2h15m

Yield 30 shells, 4 serving(s)

Number Of Ingredients 12

1 butternut squash
butter
salt
pepper
1 (12 ounce) package jumbo pasta shells
500 g ricotta cheese
1/2 cup parmesan cheese
4 tablespoons pesto sauce
2 eggs
2 tablespoons water
nutmeg
400 ml tomato sauce

Steps:

  • Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Line a large baking sheet with aluminium foil and coat with cooking spray.
  • With a strong knife remove the stem from the squash.
  • Slice the squash in half end-to-end and remove and discard the pulp and seeds.
  • Cut each portion in half creating four pieces which are about the same size.
  • Place the squash wedges on the baking sheet with the cut side up.
  • Coat each piece of squash with butter and salt and pepper to taste.
  • Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
  • Remove the wedges from the oven and let cool for 5 minutes.
  • Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
  • In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
  • Preheat oven to 375 degrees Fahrenheit.
  • Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
  • Drain pasta and cool in cold water, drain again of all water.
  • In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
  • Divide and stuff the mashed squash into the bottom part of the pasta shells.
  • Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
  • Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
  • Sprinkle the shells with the remaining parmesan cheese.
  • Cover with aluminum foil and bake in the oven for 30 minutes.
  • Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.

Nutrition Facts : Calories 776.5, Fat 23.9, SaturatedFat 13.6, Cholesterol 167.8, Sodium 883.3, Carbohydrate 107, Fiber 9.9, Sugar 13.4, Protein 37.4

RICOTTA-STUFFED SQUASH BLOSSOMS



Ricotta-Stuffed Squash Blossoms image

Categories     Brunch     Side     Kid-Friendly     Lunch     Buffet     Mozzarella     Ricotta     Spring     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

6 ounces ricotta
2 ounces grated mozzarella
2 tablespoons chopped chives
Salt and pepper
8 squash blossoms, stamens removed
1 cup plain dry breadcrumbs
2 large eggs
1/4 cup olive oil

Steps:

  • Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
  • Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
  • Dip blossoms in egg, then breadcrumbs.
  • Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.

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