In a heated pan melt the butter and then sauté the onions and ham. Once the onions are translucent add the ricotta cheese. Season the mixture with salt and pepper to taste. Add the chopped nuts and mix well. Stuff carefully into the squash blossoms.
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|Serving Size: 1 Serving (682g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 156 (55%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 26.1mg||8 %|
|Sodium 67.7mg||2 %|
|Potassium 1745mg||46 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 16.2g|
|Protein 16.5g||24 %|
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Calories per serving: 286
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