From former apprentices Janine Meyer and Leah Smith, source unknown
3 medium squash (zucchini or yellow) 1 cup ricotta cheese
½ cup freshly grated Parmesan cheese 1 cup chopped fresh basil (1/2 cup dry)
½ cup chopped fresh parsley (1/4 cup dry) 1 TBSP Lemon juice
A few sprigs of fresh Thyme minced 2 cloves garlic, minced
(1/2 tsp. dry) salt and pepper to taste
water for consistency
Preheat oven to 350 F.
Cut squash in half lengthwise and scoop out the seed with a spoon, discard. Combine all other ingredients in a bowl and mix well (if using garlic, sweat first). Spoon mixture into the squash and bake for 20 to 30 minutes or until squash is tender.