Twobfit Spanakopita Squash

  • U Serves 4 People
  • P Prep: 00:20
  • P Cook: 00:40
Twobfit Spanakopita Squash

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 269

Calories from Fat 102

% Daily Values*

Total Fat 11.36


Saturated Fat 2.75


Polyunsaturated Fat 1.38

Monounsaturated Fat 6.36

Cholesterol 113.13


Sodium 307.63


Potassium 1316.56

Total Carbohydrate 32.68


Dietary Fiber 5.53


Sugars 2.28

Protein 13.42

Vitamin A 495.94%

Vitamin C 184.75%

Calcium 44.19%

Iron 49.25%

* Nutritional Values are estimated and may vary

³ Description

Question #1: are you Greek? Question #2: regardless... if you have ever had spanakopita (Greek spinach pie) I'm sure you loved it right? Question #3: if you've never had it.. do you like spinach, cheese and dill? If you answered yes to any of these questions then you will LOVE this 100% #healthy and #clean recipe! I made the #spanakopita filling super delicious and healthy! stuffed it into 4 acorn squash halves for my #mealprep this week and wrapped them up in foil. It is by far my most delicious #stuffedsquash recipe yet! Even better... it's only 12 ingredients most of which you probably already have!

² Ingredients

  •  2 tablespoon Extra Virgin Olive Oil
  •  1 cup, chopped Red Onions
  •  1 tsp Minced Garlic
  •  9 oz Baby Spinach
  •  1 cup, chopped Kale
  •  1 tbsp Parsley
  •  15 sprigs Dill
  •  1/4 cup (not packed) Cottage Cheese (Lowfat 2% Milkfat)
  •  1 serving (serving = 1/4 cup) Athenos Fat Free Feta Cheese
  •  1/4 cup Ricotta Cheese (Part Skim Milk)
  •  2 large Egg
  •  2 squash (4 inch dia) Acorn Winter Squash

q Directions

2T oil of your choice
1 diced onion
1t minced garlic
9oz (1bag) baby spinach chopped
1 large kale leaf chopped
1T fresh parsley minced
3T fresh dill minced
1/4c fat free crumbled feta cheese
1/4c ricotta cheese part skim
1/4c cottage cheese
1 egg lightly beaten
2 acorn squash

♦Cut 2 acorn squash in half, scoop out the seeds and place face down on a baking sheet. Bake at 400F for 30 min or until soft all the way through.

♦saute the first 3 ingredients until onions are transparent

♦add spinach, kale and herbs and saute until the water evaporates from the kale & spinach... it should be very wilted and pretty dry.

♦transfer to a large bowl and let cool

♦mix all the cheeses and egg in another bowl until smooth and add to the COOLED spinach mixture.

♦Equally portion the spinach mixture into the 4 half squashes. Bake for 10 min at 400F then broil for 10 min. **for additional protein add 4oz of diced cooked chicken to each squash**♦

Top with freshly diced tomatoes or fresh salsa, salt & pepper. Scoop the squash and eat with a spoon but don't eat the skin.. enjoy!!

Recipe Provided by @just_bleeb_2bfit

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