Ricotta Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
INGREDIENTS:1 Lg Butternut Squash2 Tbsp Margarine (I used "I Can't Believe it's not Butter)3 Tbsp Splenda Brown Sugar.5 Tsp Cinnamon.5 Tsp Pumpkin Pie Spice1 Cup Fat Free Ricotta1/4 Cup Chopped Pecans
Makes 10 - 1/2 cup servings
DIRECTIONS:
1. Cut squash in half lengthwise, and scoop out all seeds and membrane.
2. Place both pieces of cut squash face down on waxed paper, and place into microwave.
3. Microwave on high until squash is easily pierced with a fork, and flesh is very tender.
4. Remove from microwave, and carefully scoop out cooked squash into mixing bowl.
5. Add 1 C FF Ricotta, 3 Tbsp Splenda Brown Sugar, 2 Tbsp Margarine, .5 tsp Cinnamon, and .5 tsp Pumpkin Pie Spice.
6. Beat with electric mixer until it reaches the consistency of mashed potatoes. (Add a little skim milk if too thick).
7. Top with chopped pecans and serve.
** Serving idea: For a sweet dessert like treat, spoon into small ramikens and top with a dollop of Fat Free/Sugar Free Cool Whip. Enjoy! (Nutrition info does not include the addition of Cool Whip Free.)
Number of Servings: 10
Recipe submitted by SparkPeople user VLBARC.
DIRECTIONS:
1. Cut squash in half lengthwise, and scoop out all seeds and membrane.
2. Place both pieces of cut squash face down on waxed paper, and place into microwave.
3. Microwave on high until squash is easily pierced with a fork, and flesh is very tender.
4. Remove from microwave, and carefully scoop out cooked squash into mixing bowl.
5. Add 1 C FF Ricotta, 3 Tbsp Splenda Brown Sugar, 2 Tbsp Margarine, .5 tsp Cinnamon, and .5 tsp Pumpkin Pie Spice.
6. Beat with electric mixer until it reaches the consistency of mashed potatoes. (Add a little skim milk if too thick).
7. Top with chopped pecans and serve.
** Serving idea: For a sweet dessert like treat, spoon into small ramikens and top with a dollop of Fat Free/Sugar Free Cool Whip. Enjoy! (Nutrition info does not include the addition of Cool Whip Free.)
Number of Servings: 10
Recipe submitted by SparkPeople user VLBARC.
Nutritional Info Amount Per Serving
- Calories: 95.7
- Total Fat: 3.3 g
- Cholesterol: 4.0 mg
- Sodium: 336.3 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.4 g
- Protein: 3.2 g
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