Cook time: Approx. 2 hours
Servings: Approx. 14 servings
Ingredients:
1 butternut squash
12 oz ricotta
½ tablespoon cinnamon
½ teaspoon nutmeg
2 egg whites
1 cup parmesan cheese
1 cup mozzarella cheese
Directions:
Cut the butternut squash in half. Grease a pan with cooking spray and lay the squash halves upside down. Cook in the oven at 425 degrees for 1 hour, or until the squash becomes soft. While allowing the squash to cool, mix together the other ingredients. After the squash is cool, scoop the middle part of the squash in a separate bowl. Really smash the squash; you do not want any chunks (unless you enjoy eating chunky casseroles!). Once the squash is evenly smashed, stir in the other ingredients, getting rid of all chunks. Now pour evenly into a 9-by-9-inch sprayed pan. Sprinkle some extra cheese of your choice on top!
Tips: I always add extra cinnamon during the fall season, and I also add extra cheese! It makes it thicker and stringy, which I love!
Published By: Paige Parise