Sugar, thank you for this recipe, sounds delicious, I shall give this a try. Valerie -----Original Message----- From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Sugar Sent: Tuesday, 27 January 2015 8:34 AM To: 2006 Christmas Recipe Subject: [blindcooks] Twice baked butternut squash-Kidney Buzz 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. KidneyBuzz.com will continue to provide you with informative articles and healthy recipes that are appropriate for both the renal and diabetic diet daily. 'Be who you are, stand up for what's right, & be blessed knowing that the people who matter in your life see the beauty that you hold.' ~Be Blessed,Sugar