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Fig-Stuffed Squash Blossoms takes 35 minutes to prepare.

Fig-Stuffed Squash Blossoms takes 20 minutes to cook.

Fig-Stuffed Squash Blossoms makes 6 servings.

The ingredients for Fig-Stuffed Squash Blossoms are:

12 squash blossoms
2 medium figs
2 large eggs
1 cup part-skim ricotta cheese
1 cup pine nuts
2 tbsp olive oil

Here is how you make Fig-Stuffed Squash Blossoms:

Soak squash blossoms in ice water to clean and open.Toast pine nuts on baking sheet in 400 degree oven for 5 minutes or until goldenDice figs and mix with pine nuts and ricotta cheese.Stuff squash blossoms with fig mixture and put on baking sheet. Refrigerate for 10 minutes to set.Whisk eggs in bowl. Heat olive oil in saute pan.Dip squash blossoms in egg bath then saute in hot olive oil, browning on both sides. When browned, remove from oil and drain on paper towels.Makes 6 servings, 2 blossoms each.Number of Servings: 6Recipe submitted by SparkPeople user ZMOMMA.

The nutritional information for Fig-Stuffed Squash Blossoms is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 290.1

• Total Fat: 25.3 g
• Cholesterol: 83.1 mg
• Sodium: 73.9 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 1.3 g
• Protein: 10.2 g