Spinach & Ricotta Stuffed Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 acorn squash2 Tblspns EVOO1 pkg. fresh spinach1 4oz container of ricotta cheese1 Tblspn of grated parmesan
Rub EVOO over insides and outsides of halved, emptied squash.
Cut-side down, bake squash @325 degrees for about 35 minutes (almost soft when poked with a fork)
Mix spinach and cheese in a large bowl
Flip squash, stuff each with 1/4 of the spinach mixture
Bake an additional 10-15 minutes until cheese are melted and everything is heated through.
*I usually keep one out to eat, and wrap the rest in tinfoil and put in freezer bags. Then, I freeze for later!
Serving Size: Makes 4 1/2 squash servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENBAUMGARTEN.
Cut-side down, bake squash @325 degrees for about 35 minutes (almost soft when poked with a fork)
Mix spinach and cheese in a large bowl
Flip squash, stuff each with 1/4 of the spinach mixture
Bake an additional 10-15 minutes until cheese are melted and everything is heated through.
*I usually keep one out to eat, and wrap the rest in tinfoil and put in freezer bags. Then, I freeze for later!
Serving Size: Makes 4 1/2 squash servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENBAUMGARTEN.
Nutritional Info Amount Per Serving
- Calories: 207.4
- Total Fat: 10.1 g
- Cholesterol: 9.8 mg
- Sodium: 121.3 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 4.8 g
- Protein: 7.5 g
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