Step 1: Preheat oven to 375° F
Step 2: In a 9 x 13" baking dish, spray with non-stick cooking spray. Also spray insides of squash with it and salt and pepper them. Turn upside down in baking dish, and bake in preheated oven for 1 hour or until tender. (Or you can nuke it in the microwave in a glass dish with 1/2" water, squash turned upside down and covered with wax paper, about 15-20 minutes, or till tender). When it's cool enough to handle, carefully scoop out the flesh with a fork and spoon, so you don't tear or put a hole in the shell. Put in a strainer over top of a bowl and press out as much liquid as you can.
Step 3: In a small bowl, mix the ricotta, parmesan, basil and 1/4 t black pepper.
Step 4: Heat spaghetti sauce. Mix 1 1/2 cups of it with the squash flesh. Divide the squash equally into each of the squash shells.
Step 5: Divide the ricotta mixture into each of the shells and spread out.
Step 6: Top each with remaining spaghetti sauce and top that with mozzarella cheese.
Step 7: Place back in baking dish and bake at 375° F for an additional 30 minutes to heat through and melt the cheese.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.