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Baked Squash Zapallo

When baked, squash takes on a lovely, sweet, nutty flavour. Here, ricotta and cream add a luscious richness.

Dish Details:low-carb


INGREDIENTS:

1kg kabocha squash
250g ricotta
140ml double cream
25g Parmesan cheese, grated
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp freshly ground black pepper



PREPARATION:
1. Preheat the oven to 180C/350F/gas mark 4. Wash the squash and place in the centre of the oven. Cook for 1 to 1 1/4 hours until almost tender.

2. Beat the ricotta, cream, half the Parmesan and nutmeg, then season with salt and pepper.

3. Cut the squash in half, scoop out the seeds and fill with the ricotta mixture. Sprinkle on the rest of the Parmesan and return to the oven for 30-45 minutes until the flesh is completely tender and the cheese golden and lightly set - but still wobbly!


PREP/COOK
INFORMATION:

Prep time: 15 minutes
Cook time: 2 hours Serves: 4

Source: Tesco

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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