Directions:
- Blanch squash in boiling salted water for 5 minutes.
- Place under cold water and drain.
- Halve and scoop out the seeds, forming a hollow boat.
- Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.
- Fill the squash halves with the mixture, mounding slightly.
- Cover with the grated cheese.
- Place in a buttered casserole and bake, covered, in a preheated 350 degree F.
- Oven for 15 minutes.
- Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.
- Serve topped with fresh cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.88 Kcal (921 kJ) | ||
| Calories from fat | 125.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 21% | |
|---|---|---|---|
| Cholesterol | 47mg | 16% | |
| Sodium | 190.87mg | 8% | |
| Potassium | 206.17mg | 4% | |
| Total Carbs | 10.99g | 4% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 12.39g | 25% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 269.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 199.41 Kcal (835 kJ) | ||
| Calories from fat | 113.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.63g | 21% | |
|---|---|---|---|
| Cholesterol | 42.63mg | 16% | |
| Sodium | 173.1mg | 8% | |
| Potassium | 186.98mg | 4% | |
| Total Carbs | 9.97g | 4% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 1.12g | 5% | |
| Protein | 11.23g | 25% | |
| Vitamin C | 3mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 244.4mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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