Instructions

1. In a medium bowl add Ricotta, 1/4 cup Grana Padano, Cashews, Nutmeg, Salt, Pepper, and mix well
2. Preheat oven to 400 degrees
3. Brush the inside of 2 ramekins with a bit of EVOO
4. Place 6-7 Yellow Squash slices lengthwise in the ramekin, placing one end in the middle and leaving the top of the squash stick out of the ramekin so you can fold it over once filled (see pictures), layer them like a flower petal
5. Scoop Ricotta mixture into each dish filling to the top
6. Fold Squash edges over the Ricotta mixture to close it up
7. Add remaining Grana Padano on top
8. Bake 25 minutes
9. While this is baking prepare the sauce
10. In a small pan add EVOO, heat over med heat then add Garlic, sauté 1 minute or until it reaches a golden color
11. Add Tomatoes, Salt, Pepper, and stir
12. Add Oregano and a little bit of water if it starts to become too thick, simmer for 10 minutes
13. Remove from heat and add Basil
14. Remove Garlic clove *see notes below
15. Tip ramekins upside down onto a plate removing the Ricotta stuffed Squash
16. Pour Tomato Sauce over
17. Serve immediately
18. Buon Appetito!