Acorn Squash Stuffed With Ricotta

1. 1

   Preheat oven to 375.

2. 2

   Bake acorn squash for 35-40 minutes, until barely tender.

3. 3

   Remove from oven and cut in half.

4. 4

   Let cool for 10 minutes.

5. 5

   With a large spoon, scoop out seeds.

6. 6

   Sprinkle squash cavities with soy sauce.

7. 7

   Set cut side up in a 9 by 13 inch baking dish.

8. 8

   Meanwhile, in a medium bowl, mix ricotta with egg, onion flakes, chives and ranch dressing.

9. 9

   Mound mixture equally inside acorn squash halves.

10. 10

    Bake 15-20 minutes until filling is hot and puffy.

* Per serving · 4 servings · Values may vary.

No additional tips available.