INGREDIENTS
1
Butternut squash (about 1 pound), small
1 cup
Vegetable broth, low-sodium
1
Black pepper, Freshly ground
1 pinch
Cayenne pepper
1 pinch
Nutmeg
3/4 tsp
Salt
1 tsp
Olive oil
1
Olive-oil cooking spray
2 tbsp
Breadcrumbs
1 cup
Cheddar cheese, sharp
4 tbsp
Parmesan cheese, grated
1/2 cup
Ricotta cheese, part-skim
1 1/2 cups
Skim milk
1 pound whole wheat spirals