Delicious Ricotta Stuffed Squash Recipe

This ricotta stuffed squash recipe is a perfect dish for a cozy family dinner. The combination of flavorful squash, creamy ricotta, and aromatic herbs makes this dish a winner. It's a great way to enjoy the fall season and it's also vegetarian-friendly. The recipe is easy to follow and the end result is a hearty and satisfying meal.

Ingredients

• 2 medium-sized butternut squashes
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds and fibers with a spoon.
3. Place the butternut squash halves on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
4. Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
5. While the squash is roasting, prepare the ricotta stuffing. In a mixing bowl, combine the ricotta cheese, grated parmesan cheese, minced garlic, chopped parsley, thyme leaves, salt, and pepper. Mix well until all ingredients are evenly incorporated.
6. Remove the roasted squash from the oven and let them cool slightly. Once cooled, carefully scoop out some of the flesh from each squash half, creating a hollow cavity.
7. Divide the ricotta stuffing equally among the hollowed-out squash halves, filling them generously.
8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the ricotta filling is heated through and slightly golden on top.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional chopped parsley, if desired.
10. Serve the ricotta stuffed squash halves as a main course or as a side dish.
11. Enjoy!

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