Thanksgiving

Ricotta Butternut Squash is for Side Dish.

Ricotta Butternut Squash takes 10 minutes to prepare.

Ricotta Butternut Squash takes 20 minutes to cook.

Ricotta Butternut Squash makes 10 servings.

The ingredients for Ricotta Butternut Squash are:

INGREDIENTS:
1 Lg Butternut Squash
2 Tbsp Margarine (I used "I Can't Believe it's not Butter)
3 Tbsp Splenda Brown Sugar
.5 Tsp Cinnamon
.5 Tsp Pumpkin Pie Spice
1 Cup Fat Free Ricotta
1/4 Cup Chopped Pecans

Here is how you make Ricotta Butternut Squash:

Makes 10 - 1/2 cup servingsDIRECTIONS:1. Cut squash in half lengthwise, and scoop out all seeds and membrane.2. Place both pieces of cut squash face down on waxed paper, and place into microwave.3. Microwave on high until squash is easily pierced with a fork, and flesh is very tender.4. Remove from microwave, and carefully scoop out cooked squash into mixing bowl.5. Add 1 C FF Ricotta, 3 Tbsp Splenda Brown Sugar, 2 Tbsp Margarine, .5 tsp Cinnamon, and .5 tsp Pumpkin Pie Spice.6. Beat with electric mixer until it reaches the consistency of mashed potatoes. (Add a little skim milk if too thick). 7. Top with chopped pecans and serve.** Serving idea: For a sweet dessert like treat, spoon into small ramikens and top with a dollop of Fat Free/Sugar Free Cool Whip. Enjoy! (Nutrition info does not include the addition of Cool Whip Free.)Number of Servings: 10Recipe submitted by SparkPeople user VLBARC.

The nutritional information for Ricotta Butternut Squash is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 95.7

• Total Fat: 3.3 g
• Cholesterol: 4.0 mg
• Sodium: 336.3 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 0.4 g
• Protein: 3.2 g

The dietary needs meet for Ricotta Butternut Squash is Low Fat