2. Squash with ricotta stuffing
Split squash down the middle and scoop the insides out. Steam the squash for 5 minutes and set aside. Fry onion, garlic, and butter and add chopped spinach to the mix.
Cook for 3 minutes and drain excess water. Stir in Italian seasoning, 2 eggs, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Stuff this mixture in the squash and bake for 20 minutes at 375°F. Serve with tomato sauce.