Preparation:
PREPARATION NOTE: To lower the overall sodium content of the recipe, reduce the amount of salt to 1/4 teaspoon. Toss together your favorite salad greens, fresh tomatoes, cucumbers; top with a low-fat dressing and your meal is complete.
1. Heat oven to 350 degrees. Lightly oil a 2-quart shallow baking dish.
2. In a large bowl, cover bread with hot water and let stand until softened, 3 to 5 minutes. Drain and set aside.
3. Peel, seed and coarsely grate squash.
4. In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add leek and cook, stirring, until softened, 3 to 4 minutes. Add garlic, thyme and grated squash; cook, stirring occasionally, for 3 minutes. Let cool slightly.
5. Transfer squash mixture to a large bowl. Add egg, ricotta, Parmesan, parsley, salt, pepper and reserved bread; stir to combine.
6. Spread squash mixture evenly in prepared baking dish. Drizzle with remaining 1 tablespoon oil. Bake, uncovered, for 35 minutes, until slightly puffed and beginning to brown at the edges. |
