Acorn Squash Stuffed With Ricotta |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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from 365 Ways to Cook Vegetarian Ingredients:
2 small acorn squash |
1 tablespoon soy sauce |
16 ounces ricotta cheese |
1 egg |
2 tablespoons onion flakes |
2 tablespoons chopped chives |
1 (1 ounce) package ranch dressing mix |
Directions:
1. Preheat oven to 375. Bake acorn squash for 35-40 minutes, until barely tender.
2. Remove from oven and cut in half. Let cool for 10 minutes.
3. With a large spoon, scoop out seeds. Sprinkle squash cavities with soy sauce. Set cut side up in a 9 by 13 inch baking dish.
4. Meanwhile, in a medium bowl, mix ricotta with egg, onion flakes, chives and ranch dressing.
5. Mound mixture equally inside acorn squash halves.
6. Bake 15-20 minutes until filling is hot and puffy.
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