Honeynut Ricotta Boats

Ingredients

• 4 Honeynut squash
• 2 cups ricotta cheese
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 Tbsp green onions (thinly sliced)
• Walnuts (chopped) for garnish
• ½ tsp cinnamon
• 1 Tbsp olive oil or oil of your choice
• Salt and pepper to taste

Directions

1. Preheat oven to 425° F.
2. Wash Honeynut squash and slice in half.
3. Remove all seeds and stringy flesh from the bowl of the squash.
4. Brush or spray oil of choice onto the flesh side of the squash and lightly dust with cinnamon.
5. Place the eight squash halves face side down on a baking sheet; bake for approximately 20 minutes.
6. Combine ricotta cheese, paprika, garlic powder, onion powder, and green onions in a bowl.
7. Add salt and pepper to taste if desired.
8. Remove squash from oven, flip, and fill each with the ricotta mixture.
9. Place back in the oven for 5–10 minutes until cheese mixture is warmed through.
10. Top with walnuts, serve, and enjoy!