RICOTTA PROTEIN STUFFED SQUASH

RICOTTA PROTEIN STUFFED SQUASH.png

  1. Preheat oven to 350
  2. Scoop seeds from squash halves
  3. Steam squash for 5 minutes, then set aside.
  4. In a medium bowl, combine eggs, ricotta, Instant Protein, Parmesan, Italian Herbs & parsley.  Set aside.
  5. Heat olive oil in a small skillet
  6. saute onions and garlic for 1 minute.
  7. Add spinach and cook for another minute.
  8. Remove from heat and stir spinach mixture into the ricotta mixture.
  9. Fill each squash half with 3-4 TBS of stuffing, arranging filled shells in a baking pan
  10. Bake uncovered for 30 minutes or until squash is soft and stuffing is heated through.
Makes 8 servings.  (serving size = 2 squash halves (275 g)
Calories 200   Calories from fat 85   total fat 9 g
Carb 11 g
protein 19 g
% calories from:  carb 22%   protein 38%   fat 40%

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