Ricotta Butternut Squash

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large butternut squash
• 2 tablespoons margarine (i used "i can't believe it's not butter)
• 3 tablespoons splenda brown sugar blend
• 1 teaspoon cinnamon
• 1 cup fat-free ricotta cheese

Recipe

• 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 cup fat free ricotta, 3 tablespoons splenda brown sugar, 2 tablespoon margarine, 1 teaspoon 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!