Stuffed Squash

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.