Ricotta Sunburst
Ready: 45 min
Servings: 4 servings
Calories: 6.83
Directions
-
1
Take Sunburst squash, remove the core and stuff with a mixture of ricotta cheese, chopped scallions and Summer Savory.
-
2
Place in a pan with 1/4" of water and bake at 400 degrees F until tender.
Nutrition per serving
6.83
Calories
1.27g
Carbs
0.3g
Protein
0.2g
Fat
Tags
lacto ovo vegetarian
gluten free
primal
side dish
Allergens
milk
sesame