
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings

Low Residue diets limit fibrous vegetables like squash, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid squash, please tap it and change its rating to Red.

Plain ricotta cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.


Low residue diets limit fibrous leafy greens and herbs. Chives are used here only as a small amount of chopped fresh herb for seasoning, so they are likely low residue. If you prefer to always avoid them, please tap it and change its rating to Red.

Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.






In a mixing bowl, stir together the ricotta, basil, chives, parsley, and 1/4 tsp fine sea salt until evenly combined and smooth.
Transfer the filling to a pastry bag or a zip-top bag with one corner snipped off. Gently open each squash blossom and pipe about 1 tablespoon of filling inside, stopping about 1/2 inch from the tip. Twist the petal tips together to seal. Set the filled blossoms on a plate in a single layer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
