Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 12 servings
1/3 cup canola oil1 pound fresh oyster mushrooms, cut into 1/2-inch pieces, stems discarded1 pound sliced button mushrooms1 pound, 8 ounces chopped kale1/2 teaspoon salt1 teaspoon red pepper flakes6 cups marinara sauce2-1/2 cups part-skim ricotta cheese2 egg whites1 pound, 12 ounces butternut squash (the longer and thinner the better)1 cup part-skim shredded mozzarella cheese
Serving Size: 1 cup
Nutritional Information:275 calories, 15 g fat, 4.5 g saturated fat, 20 mg cholesterol, 410 mg sodium, 25 g carbohydrates, 6.5 g fiber, 9 g sugar, 15 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of New Mexico, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2022 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of New Mexico.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent