8 crook neck or zucchini squash (each about 6 inches long) or 8 lg. patty pan squash
2 tbsp. butter
1 sm. onion, finely chopped
1 clove garlic, minced or pressed
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 eggs
2 c. (1 lb.) ricotta cheese
1/4 c. grated Parmesan
1 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. dry basil
1/2 tsp. oregano leaves
Dash of pepper
Tomato sauce (recipe follows)

Trim ends off squash; cut squash in half lengthwise. Scoop out seeds and part of pulp, leaving shells about 1/2 inch thick. Seam squash shells over boiling water until crisp-tender, about 5 minutes. Plunge in cold water, drain well, set aside.

In small frying pan over medium heat, melt 1 tablespoon of the butter. Add onion and garlic and cook until onion is limp. Squeeze spinach to remove excess moisture. Add spinach to onion mixture and cook for 1 minute; let cool.

In a bowl, combine eggs with ricotta until well blended. Stir in Parmesan, parsley, salt, basil, oregano, pepper and spinach mixture.

Fill squash shells with about 3 tablespoons of filling per squash. Arrange shells in a shallow baking pan. Melt remaining 1 tablespoon butter and brush over cut surfaces of squash. If made ahead, cover and refrigerate.

Bake uncovered in a 350 degree oven for 20 minutes (30 minutes if refrigerated). While squash is baking, prepare tomato sauce to spoon over squash before serving. Serves 8.

TOMATO SAUCE:

In 1-quart pan, simmer together for 5 minutes 1 (15 oz.) can tomato sauce, 2 tablespoons chopped parsley, 1 clove minced garlic, 1 teaspoon dry basil, 1/2 teaspoon oregano. Salt and pepper to taste.