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1
Up to 4 hours before mealtime, cut a small slice off one side of each squash so theyll sit flat.
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2
Cut off about one-fourth of the opposite side of the squash (to give you access to the hollow in the middle) and discard.
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3
Scrape out the seeds and strings with a spoon.
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4
Peel the onion and cut into 1/8- to 1/4-inch pieces.
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5
Cut the ends off the mushroom stems, discard, and cut the mushrooms into 1/4- to 3/8-inch pieces.
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6
Combine the onion, mushrooms, ricotta cheese, Swiss cheese, egg, and nutmeg, and stir well.
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7
Season with salt and pepper.
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8
Place the squash in a baking dish, spoon half of the cheese mixture into each squash, then sprinkle the breadcrumbs over the cheese.
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9
Cover with plastic wrap and refrigerate until ready to bake.
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10
About 1 1/2 hours before mealtime, preheat the oven to 375F.
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11
Remove the plastic wrap and bake the squash for 1 hour, or until a fork slides easily into the squash.
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12
Place each squash in a shallow bowl and serve immediately.
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13
You have to do this at least once, so you can nonchalantly say, I like to make my own ricotta.
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14
Heat 1/2 gallon of whole milk to 200F, stirring frequently to keep it from scorching.
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15
When it reaches 200F, stir in 2 tablespoons of fresh lemon juice.
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16
It will instantly curdle (if it doesnt, keep heating).
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17
Remove from the heat and let stand for 5 minutes.
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18
Line a colander with a couple layers of cheesecloth and slowly pour in the milk mixture.
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19
Allow it to drain until the cheesecloth is cool enough to handle.
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20
Gather the ends of the cheesecloth together and tie into a bag.
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21
Suspend the bag over the sink and allow to drain for 1 hour, then use or refrigerate.
