Photo: Sorin Gheorghita
Ricotta Stuffed Squash
13 ingredients
8 servings
openrecipes
"This yummy squash recipe is easy and healthy to make. Serve it warm with pasta or rice."
Estimated Nutrition (whole recipe, rough)
526
Calories
30g
Protein
34g
Fat
21g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 yellow squash
- 2 tablespoons butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed
- 2 eggs
- 2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 pinch ground black pepper
- 1 (26 ounce) jar spaghetti sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes