RICOTTA STUFFED SQUASH by Cindy Thorne

October 26th, 2011 by Athletic Mentors

8 tablespoons Instant Protein Soy Mix
8 large patty pan squash, ends trimmed,
halved horizontally
2 tablespoons olive oil
1 small onion, finely chopped
1 clove fresh garlic,minced
1 10-ounce package frozen chopped spinach,
thawed and squeezed to remove moisture
2 eggs
1 15-ounce package low fat ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried Italian herbs
1 tablespoon chopped fresh parsley
Preheat oven to 350°F.
Scoop seeds from squash halves. Steam squash
for 5 minutes, then set aside. In a medium bowl,
combine eggs, ricotta, Instant Protein Soy Mix,
Parmesan, Italian herbs, and parsley. Set aside.
Heat olive oil in a small skillet. Sauté onions and
garlic for 1 minute. Add spinach and cook for
another minute. Remove from heat and stir
spinach mixture into the ricotta mixture.
Fill each squash half with 3-4 tablespoons of
stuffing, arranging filled shells in a baking pan.
Bake uncovered for 30 minutes, or until squash
is soft and stuffing is heated through.

Makes 8 servings

N u t r i t i o n a l I n f o r m a t i o n
Serving Size 2 squash halves (275 g)
Calories 200
Calories from fat 85
Total Fat 9 g
Total Carbohydrate 11 g
Protein 19 g
(8 g soy protein)
% calories from:
Carbohydrate 22%
Protein 38%
Fat 40%



 
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