Spinach ricotta stuffed squash
Roasted squash filled with spinach, ricotta, quinoa and nutmeg.
561 kcal per servingPrep time: 15 minServings: 2DinnerStuffed squashSpinach and ricotta
Ingredients
- ½ small butternut squash
- 100 g baby spinach
- 80 g ricotta
- 60 g cooked quinoa
- ¼ onion and a pinch of nutmeg
Method
- Roast the squash cut-side down at 200°C for 25 minutes.
- Soften the onion, wilt in spinach and mix with quinoa, ricotta and nutmeg.
- Turn the squash, fill the hollow and bake for 12 more minutes.
Calories in context
At 561 kcal per serving, this dish is about 28% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.
Eaten as the evening meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.
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