Acorn Stuffed with Ricotta

(Bonnie Boal)

 

2 small acorn squash

2 T. dry onion flakes

1 egg

2 T. chopped chives

1 T. soy sauce or tamari

1 - 1 oz. envelope ranch  salad dressing mix

16 oz. ricotta cheese

 

 

Preheat oven to 375F.   Bake squash 35-40 minutes, until barely tender.  Remove from oven and cut in half.  Let cool 10 min.  Scoop out seeds, sprinkle squash cavity with soy sauce.  Set cut side up in a 9x13 baking dish. 

 

Meanwhile in a medium bowl, mix ricotta with egg, onion flakes, chives and ranch dressing.  Mound mix equally inside squash halves.  Bake 15-20 minutes until filling is hot and puffy.