Ingredients:
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Directions:
Preheat oven with rack in center.
Line a baking sheet with parchment paper; set aside.
With a serrated knife, remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.
Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl.
In a large skillet over medium heat, melt butter. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork to coat. Cook until heated through, about 2 minutes.
Spoon 1 tablespoon ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately. |
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