Tuesday, November 29, 2011

Cardamom-Ricotta Squash

I have more leftover food than leftover energy today.  So I made something really easy and yet tasty.  Cooked squash mixed with ricotta cheese spiced with cardamom created a delectable and healthy vegetable dish.  Our son, Caleb, who shares my love of cooking, is the one who told me that cardamom and ricotta are good companions.  A friend had given Tom several Sweet Dumpling winter squash, which was a new variety for both Tom and me.  We were delighted with its sweet, dry, nutty flavor, and glad to find the seed in the 2012 Pinetree Garden Seed catalog that arrived a couple of weeks ago so we can plant some next year.  I had cooked some of this squash for Thanksgiving and had a bit left.  I have mixed winter squash with ricotta and cardamom before, and used it as filling in egg-white crepes.  I didn't have the energy to make crepes today, so just scrambled some egg whites for protein and had a cracker to go with it.  Maybe another day I will make the crepes and post that for you to see.  It really looks lovely.   

3/4 cup mashed/pureed cooked winter squash
1/4 cup low-fat ricotta cheese
Sprinkle of freshly ground cardamom, to desired taste

Thoroughly mix the squash and ricotta cheese. Add freshly ground cardamom and stir.  Serve as a vegetable side dish, or use it as a filling in crepes. 

Servings per recipe: 1
Serving Size: 1 cup
Calories: 142
Total Fat: 5 g
Cholesterol: 19 mg
Sodium:  81 mg
Total Carbs: 18 g
Dietary Fiber: 2 g
Protein: 8 g