Ricotta Butternut Squash

• 1 large butternut squash
• 2 tablespoons margarine (I used "I Can't Believe it's not Butter)
• 3 tablespoons Splenda brown sugar blend
• 1 teaspoon cinnamon
• 1 cup fat-free ricotta cheese

1. Pre-Heat oven to 350 degrees.
2. Cut squash in half lengthwise, and scoop out all seeds and membrane.
3. Place both pieces of cut squash face down on shallow baking dish.
4. Add Water to baking dish to about 1/2" depth.
5. Place in oven for about 1-1/2 hours or until squash is very soft.
6. Remove from oven, and carefully scoop out cooked squash into mixing bowl.
7. Add 1 cup fat free ricotta, 3 tablespoons splenda brown sugar, 2 tablespoon margarine, 1 teaspoon cinnamon.
8. Beat with electric mixer until it reaches the consistency of mashed potatoes.
9. (Add a little skim milk if too thick).
10. Serve.
11. Serving idea: For a sweet dessert like treat, spoon into small ramikens and top with a dollop of fat free/sugar free cool whip.
12. Enjoy!

butternut squash, margarine, splenda brown sugar blend, cinnamon, ricotta cheese

Taken from www.food.com/recipe/ricotta-butternut-squash-322936 (may not work)