Stuffed Summer Squash

Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish. Halve the squashes lengthwise. Scrape out the seeds. Slice a little off the bottoms so they will rest flat, cut-side up. In a skillet, heat the butter and oil over medium heat. Add the onion and garlic, and cook until soft. Add the squash blossoms (if using) and cook for 1 minute. Transfer to a bowl and let cool slightly. Add the ricotta, 4 tablespoons of the Parmesan, 2 tablespoons of the bread crumbs, the egg, marjoram, salt, and pepper to the sautéed onion, and stir until blended. Spoon into the squash shells. Sprinkle the remaining 2 tablespoons Parmesan and the bread crumbs over the tops. Bake for 25 minutes, or until the squashes are tender. Broil for 3 minutes, or until the tops are golden. MAKES 6 SERVINGS Demoelt, Dara (2009-12-08). The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients (Kindle Locations 14054-14077). Rodale. Kindle Edition.