SPINACH AND PESTO STUFFED SQUASH
RECIPE TYPE
Vegetarian
SERVES
6 to 8
Prep Time: 30 min
Cook Time: 5 min
Bake Time: 55 min
Stand Time: 10 min
Ingredients
2/3 cup Longo’s Country Churned Unsalted Butter, softened
4 cloves garlic, grated
2 tbsp chopped fresh Longo’s Organic Oregano
1 tsp ground coriander
1 tsp cumin seeds
1/4 tsp Longo’s Crushed Chilies
1 lemon, zested
1 orange, zested
1/2 tsp each salt and pepper
1 Longo's Fresh Ontario Young Turkey (5 to 7kg), neck and giblets removed
1 onion, halved
Directions
Prick squash all over with tines of fork or sharp knife. Microwave for 3 minutes to soften. Cut each squash in half lengthwise. Scoop out seeds. Place squash halves, cut side up, on a rimmed baking sheet lined with Longo’s Essentials Aluminum Foil. Sprinkle with pinch each of the salt and pepper.Stir together milk, ricotta, pesto, garlic, thyme, sage, crushed chilies and remaining salt and pepper. Stir in spinach until well combined. Stir in one-third of the cheese.Divide mixture evenly among the squash cavities, spreading some of the mixture onto the thinner non-cavity part. Top evenly with remaining two-thirds of cheese. Cover with Longo’s Essentials Aluminum Foil.Bake in preheated 425°F oven for 25 minutes. Remove foil. Bake for about 30 minutes more or until squash is tender and cheese is melted and slightly golden. Let stand for 10 minutes before serving.
NUTRITIONAL INFORMATION
Per Serving: 360 calories
Protein 20g | Fibre 4g |
Fat 29g | Sugars 2g |
Carbs 29g | Sodium 650mg |
