I Love BBQ Season!

We had our friends, Jackie and Reid, over for a BBQ last night. I love to try out my new recipes on them. Over the next few days, I'll share the recipes I used. I'll start with the stuffed squash, it was SO good! Our garden is over flowing with zucchini, summer squash, cucumbers, and pretty soon, tomatoes, so it was nice to use something that we had grown. I know we will be eating these again really soon, plus they were really easy to make! The picture doesn't do these tasty squash justice. We had stuffed squash, chicken kabobs, and a mint, watermelon, feta salad. Yum!

Spinach and Ricotta Stuffed Squash
Recipe Compliments of This Site
4 yellow squash and/or zucchini
2 tbsp. butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 (10 oz.) package frozen chopped spinach, thawed
1 egg
1 c. ricotta cheese
2 tbsp. grated Parmesan cheese
1 1/2 tsp. chopped fresh parsley
1/4 tsp. salt
1/2 tsp. Italian seasoning
pinch ground black pepper
1/2 (26 oz.) jar spaghetti sauce

Preheat oven to 375 degrees F (190 degrees C). 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. 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.