Spinach & Ricotta Stuffed Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spinach & Ricotta Stuffed Squash calories by ingredient
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Yummy Fall Side Dish Yummy Fall Side Dish
Number of Servings: 4


    2 acorn squash
    2 Tblspns EVOO
    1 pkg. fresh spinach
    1 4oz container of ricotta cheese
    1 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.

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