INGREDIENTS

  • 2 small acorn squash
  • 1 tablespoon soy sauce
  • 16 ounces ricotta cheese
  • 1 egg
  • 2 tablespoons onion flakes
  • 2 tablespoons chopped chives
  • 1 (1ounce)package ranch dressing mix

DIRECTIONS

  1. Preheat oven to 375. Bake acorn squash for 35-40 minutes, until barely tender.
  2. Remove from oven and cut in half. Let cool for 10 minutes.
  3. With a large spoon, scoop out seeds. Sprinkle squash cavities with soy sauce. Set cut side up in a 9 by 13 inch baking dish.
  4. Meanwhile, in a medium bowl, mix ricotta with egg, onion flakes, chives and ranch dressing.
  5. Mound mixture equally inside acorn squash halves.
  6. Bake 15-20 minutes until filling is hot and puffy.