Preparation:
Place squash in boiling water for 5-10 minutes, until a sharp knife pierces to center easily. Remove from pot and plunge in ice water to cool. Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell. Chop scooped out squash and reserve. Sauté onion in oil until transparent. Add chopped squash and cook until liquid is cooked off. Cool filling. Blend filling with ricotta, corn, scallions and half of parmesan. Season with salt and pepper. Mound filling in squash shells and top with grated cheese. Bake on cookie sheet in 350° oven for 35-45 minutes, until heated through. |
