[blindcooks] Twice baked butternut squash-Kidney Buzz
- From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
- To: "2006 Christmas Recipe" <2006ChristmasRecipes@xxxxxxxxxxxxxxx>
- Date: Mon, 26 Jan 2015 14:04:12 -0800
Twice Baked Butternut Squash
January 26, 2015
www.kidneybuzz.com
NUTRITION INFORMATION PER SERVING
Serving Size:Serves 4
Calories:240
Protein:17g.
Carbohydrates:10g.
Total Fat:11g.
Cholesterol:65mg.
Potassium:210mg.
Sodium:75mg.
Phosphorus:115mg.
Sugar:0g.
INGREDIENTS
Butternut Squash :1
Ground Black Pepper:1/4tsp.
Ground Nutmeg:1/4tsp
Olive Oil:1tbsp.
Chopped Fresh Sage:1/4c.
Chicken Broth (Low Sodium)1/4c.
Nonfat Ricotta Cheese:1/2c.
PREPARATION
1. Preheat the oven to 425 degrees F.
2. Coat a large baking sheet with cooking spray.
3. Halve the squash lengthwise, scoop out the seeds, and spray with cooking
spray.
4. Season the squash with salt (optional), pepper, and fresh nutmeg.
5. Lay the squash cut side up on the baking sheet and roast until just
tender, about 35 minutes.
6. Remove the squash from the oven and set aside.
7. Scoop the flesh of the squash into a bowl keeping the skins intact.
8. Mash the squash flesh with the chicken stock and the ricotta cheese and
then stir in the sage.
9. Stuff the squash shells with the mashed squash mixture, top with the
parmesan cheese, and bake until the cheese is melted and golden brown on
top. Cut each squash half in half again before serving.
* - Quantity depends on your individual diet.
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