1 small pumpkin (or spaghetti squash), roasted
1 bag frozen spinach
1 container fat-free ricotta
1 egg
1 tsp nutmeg
1 tsp roasted garlic powder
1 tsp white pepper
1 tsp salt
nutritional yeast
pine nuts
Shred the squash/pumpkin flesh. Mix with the frozen spinach, ricotta, beaten egg, nutmeg, salt, white pepper and roasted garlic powder. Dust with nutritional yeast and sprinkle on some pine nuts. Bake at 350 for 45 minutes.
