Enjoy a delicious alternative to spaghetti or butternut squash, perfect for fall, winter, Thanksgiving or Christmas.
4 pattypan squash
4 oz. ricotta cheese
10 basil leaves, chopped
1 medium clove of garlic, crushed
1 tbsp olive oil
1 tbsp fresh lemon juice
Salt and pepper to taste
Step 1: With a sharp paring knife, remove the tops of the squash and set aside to use as garnish. In a pot of salted boiling water, cook squash for about 10 minutes or until slightly tender. After removing the squash and allowing them to cool, scoop out the centres.
Step 2: In a bowl, combine the cheese, basil, garlic, olive oil and lemon juice to make a paste. Season with salt and pepper to taste.
Step 3: Scoop a spoonful of the cheese mixture into each squash, garnish with the squash tops and drizzle with olive oil.