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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
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