Ricotta Butternut Squash (Sweet side dish or treat)
Hi all,
You guys probably don't know, but I love to cook! So, I've started experimenting with a few recipes to make them more WLS friendly. I made a butternut squash tonight that was to die for!! Just thought I'd share it with you. I think it could be used for almost any stage of WLS with the addition of a little more skim milk for the puree, and liquid stages. It would make a great soup too!
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INGREDIENTS:
1 Lg Butternut Squash
2 Tbsp Margarine (I used "I Can't Believe it's not Butter)
3 Tbsp Splenda Brown Sugar
1 Tsp Cinnamon
1 Cup Fat Free Ricotta
DIRECTIONS:
1. Pre-Heat oven to 350 degrees.
2. Cut squash in half lengthwise, and scoop out all seeds and membrane.
3. Place both pieces of cut squash face down on shallow baking dish.
4. Add Water to baking dish to about 1/2" depth.
5. Place in oven for about 1-1/2 hours or until squash is very soft.
6. Remove from oven, and carefully scoop out cooked squash into mixing bowl.
7. Add 1 C FF Ricotta, 3 Tbsp Splenda Brown Sugar, 2 Tbsp Margarine, 1 Tsp Cinnamon.
8. Beat with electric mixer until it reaches the consistency of mashed potatoes. (Add a little skim milk if too thick). Serve
9. 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!!
You guys probably don't know, but I love to cook! So, I've started experimenting with a few recipes to make them more WLS friendly. I made a butternut squash tonight that was to die for!! Just thought I'd share it with you. I think it could be used for almost any stage of WLS with the addition of a little more skim milk for the puree, and liquid stages. It would make a great soup too!
=========================================================================
INGREDIENTS:
1 Lg Butternut Squash
2 Tbsp Margarine (I used "I Can't Believe it's not Butter)
3 Tbsp Splenda Brown Sugar
1 Tsp Cinnamon
1 Cup Fat Free Ricotta
DIRECTIONS:
1. Pre-Heat oven to 350 degrees.
2. Cut squash in half lengthwise, and scoop out all seeds and membrane.
3. Place both pieces of cut squash face down on shallow baking dish.
4. Add Water to baking dish to about 1/2" depth.
5. Place in oven for about 1-1/2 hours or until squash is very soft.
6. Remove from oven, and carefully scoop out cooked squash into mixing bowl.
7. Add 1 C FF Ricotta, 3 Tbsp Splenda Brown Sugar, 2 Tbsp Margarine, 1 Tsp Cinnamon.
8. Beat with electric mixer until it reaches the consistency of mashed potatoes. (Add a little skim milk if too thick). Serve
9. 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!!
"You must begin to think of yourself as becoming the person you want to be." ~ David Viscott 
Oh Vicky!
This sounds really yummy and I don't even like butternut squash! I will definitely try this though. I will also make it at Thanksgiving for the fam!
Love ya!
Jules
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Ooooooh! I LUV butternut squash, but no one else in my family likes it so I only get it when I eat out...typically at Twin Oaks...theirs is really good! I am so happy I get to have surgery, so I have an excuse to eat healthy things that I love, and my family will have to eat it or fix their own! I'm definitely going to use that recipe. Thanks for sharing!!
Cara
When you get older, you realize it's a lot less about your place in the world but your place in you. It's not how everyone views you, but how you view yourself. - Natalie Portman
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