Ricotta Stuffed Butternut Squash

Original recipe found here.

This recipe serves 4.  The squash and ricotta cheese were a good pairing.  I would suggest adding 1/2 cup crumbled bacon.

Ingredients:
2 butternut squash
1 tablespoons butter
1/2 onion, chopped
1/2 clove garlic, minced
1/2 of a 10 oz frozen package of spinach
1 egg
1 1/2 cups ricotta cheese
3 tablespoons grated Parmesean Cheese
1 1/2 teaspoon chopped parsley
1/4 teaspoon salt
1/2 teaspoon Italian Seasoning
ground pepper
1/2 jar spaghetti sauce

Preheat oven to 375 degrees F.  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. Bake squash, inside down, in a water bath for 30 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.