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Ingredientes
- 4 sm acorn squash
- 2 Tbsp. FILIPPO BERIO Extra virgin olive oil
- 1 x 10 Ounce -package frzn minced spinach - thawed
- and liquid removed
- 8 ounce ricotta cheese
- 1 Tbsp. Parmesan cheese -- grated
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1/8 tsp grnd nutmeg
Direcciones
- Preheat oven to 325 degrees F. Cut squash crosswise in half. Scoop out seeds and fibers; throw away. Brush insides and outsides of squash halves with extra virgin olive oil.
- Place in large shallow roasting pan. Bake, uncovered, 35 to 40 min or possibly till tender when pierced with fork.
- In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, pepper, salt and nutmeg. Spoon equal amounts of spinach mix into squash halves. Bake, uncovered, an additional 10 to 15 min or possibly till heated through.
- Preparation Time:0:15
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 2 servings | |
| Calories 255 | |
| Calories from Fat 115 | 45% |
| Total Fat 12.78g | 16% |
| Saturated Fat 8.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 307mg | 13% |
| Potassium 706mg | 20% |
| Total Carbs 22.05g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.39g | 0% |
| Protein 15.15g | 24% |
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