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White Bean & Ricotta Stuffed Squash |
We all have those friends. The ones who “complain” all summer that they’re up to their ears in zucchini. Because we all know that squash grows sooo easily and abundantly.
I’m not that friend. I’m the one who bought a “baby zucchini” plant and a “crookneck squash” plant, and got cheated out of both. When I spotted the first bright yellow vegetables begin to sprout from the zucchini plant, I figured I was learning a new lesson as a first time gardener: that these babies start yellow and turn green when ready to be picked.
Nope, that was wishful thinking.
Not that having a summer squash plant is a bad thing, but I fully expected the crookneck plant to go crazy too and envisioned loads of golden-skinned squash instead of a mix of green and yellow. We’ve slowly been yielding about 1 or 2 good squash per week. But not every week.
I was wrong again. The crookneck plant has been slow growing, but we did get one good-sized squash out of it. I excitedly cut it open and it was not what I expected at all. It held barely any flesh and tons of seeds, like those of a winter squash. I suppose this had been mislabeled too.
Fortunately I have some of those friends, the ones who have more squash and zucchini than they know what to do with. And because of one of them I had a large, freshly picked zucchini to go along with my summer squash to make some stuffed vegetables. Ricotta is used in the filling, but it’s blended with mashed white beans for extra protein and hearty texture. A walnut variation on my low-fat pesto adds fresh flavor. Don’t let the simple list of ingredients fool you – white bean and ricotta stuffed squash is a great way to use up those summer vegetables from your garden, or your friend’s.
White Bean & Ricotta Stuffed Summer Squash
Printable Recipe
2 medium or large summer squash or zucchini
1/2 recipe Low Fat Walnut Pesto
1/2 cup part-skim ricotta cheese
1 cup cooked cannellini beans
1/2 oz grated pecorino romano cheese
Low Fat Walnut Pesto
1 cup basil leaves (1oz)
2 large cloves of garlic
1 oz toasted walnuts
1 cup diced tomatoes
salt and pepper, to taste
juice from 1/2 a lemon
To prepare the pesto, combine the ingredients in a blender and process until smooth.
Preheat oven to 425ºF. Spray a baking dish or rimmed baking sheet with nonstick cooking spray.
Cut the squash in half length wise. Carefully scoop out and discard the insides, leaving a shell, with a spoon.
Gently mash the beans with a potato masher, and mix with the pesto, ricotta, and romano cheese. Season to taste with salt and pepper.
Spoon the bean mixture into the squash halves, and bake for about 20 minutes, until squash is tender and filling is lightly browned.
Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 336.1
Total Fat: 13.7 g
Cholesterol: 26.6 mg
Sodium: 615.8 mg
Total Carbs: 36.5 g
Dietary Fiber: 10.9 g
Protein: 21.5 g
I’m sharing this with Michelle’s July 30th Edition of Wholesome Whole Foods. Make sure to visit for more deliciously wholesome recipes!
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Katie — August 2, 2010 @ 12:00 pm
These look delicious! I've already printed out the recipe and hope to make them this week since I already have all the ingredients waiting for me at home!
Tasha — August 2, 2010 @ 2:08 pm
Love the idea of the of white beans in these. This recipe sound so good and your photos are beautiful!
Lizzy — August 2, 2010 @ 2:20 pm
Yep, definitely making this next week. Your recipes continue to impress and inspire me!
ashupe — August 2, 2010 @ 2:38 pm
That sounds so good! I've been wanting a stuffed zucchini recipe that didn't call for sausage. I'm definitely bookmarking this recipe.
ChubbyNewlywed — August 2, 2010 @ 4:12 pm
WOW! I am super impressed by the protein stats in this veggie dish. Thanks for sharing. Sounds delish!
Joanne — August 2, 2010 @ 5:16 pm
well some of us have zero summer squash/zucchini plants and have to live vicariously through all of you. Which I fully intend on doing!I love the filling in this. I bet it would also be excellent to stuff tomatoes with!
grace — August 2, 2010 @ 9:55 pm
sorry your squashes didn't thrive–i know the feeling. brown thumb syndrome is what i blame. :)what an awesome way to use the goodies you were given–you can stuff anything with beans and cheese and make it infinitely more appealing to me! 🙂
Shannon — August 3, 2010 @ 9:02 pm
This post has been removed by the author.
Shannon — August 3, 2010 @ 9:03 pm
hmm, well i have no plants, so you're one up on me 😉 this sounds like a great dish though!!
carascravings — August 3, 2010 @ 11:18 pm
Delish!I love squash…I also love how summer foods can be so colourful and vibrant…this looks great.
Alanna Kellogg — August 3, 2010 @ 11:19 pm
The "100 feet diet" is great but gardening always leaves me SO in awe of the people/companies that get such perfect vegetables into the grocery stores week in and week out. We have ZERO zucchini this year, great-looking plants, lots of flowers, but NO fruit, thank you, Peter Rabbit.
Debi — August 4, 2010 @ 12:30 am
Made this last night with "minor" substitutions. Cottage cheese in place of the ricotta. Straight up parmesan instead of the pecorino romano. No walnuts (tree nut allergy child). But the rest was the same. Yummy! Husband said too much basil flavor, but I loved it. Leftovers for lunch! thanks for sharing!
carascravings — April 5, 2011 @ 1:23 am
Delish!I love squash…I also love how summer foods can be so colourful and vibrant…this looks great.
ChubbyNewlywed — April 5, 2011 @ 1:23 am
WOW! I am super impressed by the protein stats in this veggie dish. Thanks for sharing. Sounds delish!