Yield: 6 servings
|¾ cup||Cheese, ricotta|
|4||Onions, green; chopped|
|½ teaspoon||Sage, rubbed|
|½ teaspoon||Thyme leaves|
VEGETARIAN GOURMET;SUMMER 92
Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender. Serve immediately.
Sylvia's comments: This is a recipe with infinite possibilities! I used large summer squash and saved the removed seeds, then added just garlic salt, since I wanted to taste it "as is" before I made a lot of modifications. But it should take almost anything! I'm planning to add different cheeses, chopped olives, and every spice in my spice cabinet. If you really couldn't handle a meatless main dish, sausage, bacon, or any cooked diced meat should work great.
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By JOELL ABBOTT On 03-24-95