Fig-Stuffed Squash Blossoms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 squash blossoms2 medium figs2 large eggs1 cup part-skim ricotta cheese1 cup pine nuts2 tbsp olive oil
Soak squash blossoms in ice water to clean and open.
Toast pine nuts on baking sheet in 400 degree oven for 5 minutes or until golden
Dice figs and mix with pine nuts and ricotta cheese.
Stuff squash blossoms with fig mixture and put on baking sheet. Refrigerate for 10 minutes to set.
Whisk eggs in bowl. Heat olive oil in saute pan.
Dip squash blossoms in egg bath then saute in hot olive oil, browning on both sides. When browned, remove from oil and drain on paper towels.
Makes 6 servings, 2 blossoms each.
Number of Servings: 6
Recipe submitted by SparkPeople user ZMOMMA.
Toast pine nuts on baking sheet in 400 degree oven for 5 minutes or until golden
Dice figs and mix with pine nuts and ricotta cheese.
Stuff squash blossoms with fig mixture and put on baking sheet. Refrigerate for 10 minutes to set.
Whisk eggs in bowl. Heat olive oil in saute pan.
Dip squash blossoms in egg bath then saute in hot olive oil, browning on both sides. When browned, remove from oil and drain on paper towels.
Makes 6 servings, 2 blossoms each.
Number of Servings: 6
Recipe submitted by SparkPeople user ZMOMMA.
Nutritional Info Amount Per Serving
- Calories: 290.1
- Total Fat: 25.3 g
- Cholesterol: 83.1 mg
- Sodium: 73.9 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.3 g
- Protein: 10.2 g
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