Butternut Squash Alfredo Stuffed Shells
Ingredients
Stuffed Shells Ingredients
-
¼
cup
Panko breadcrumbs
-
1
Tablespoon
butter, melted
-
1
teaspoon
Italian seasoning
-
¼
teaspoon
salt
-
6
ounces
jumbo shells
-
6
cloves
garlic, peeled
-
1
medium
butternut squash, peeled, seeded and diced into ½-inch cubes
-
salt and pepper
-
1
Tablespoon
olive oil
-
1
batch
Skinny (Sage) Alfredo Sauce
-
1
cup
shredded part-skim Mozzarella cheese (optional)
Skinny (Sage) Alfredo Sauce Ingredients
-
1
Tablespoon
olive oil
-
4
cloves
garlic, pressed or minced
-
3
Tablespoons
flour
-
1
cup
chicken or vegetable stock
-
1
cup
low-fat milk
-
1
Tablespoon
chopped fresh sage
-
¾
cup
freshly-grated Parmesan cheese
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Mix Panko breadcrumbs, melted butter, Italian seasoning, and salt in a bowl.
- Toss butternut squash, garlic, and olive oil in a large bowl, then spread on the baking sheet and season with salt and pepper.
- Seal garlic in foil and place on the baking sheet with squash, bake for 20 minutes until soft.
- Mash the roasted squash and garlic with alfredo sauce until smooth.
- Boil salted water and cook jumbo shells until al dente, then drain.
- Spread ½ cup of alfredo sauce in a baking dish, stuff shells with the filling, and place them in the dish.
- Top with remaining alfredo sauce and optional mozzarella, then sprinkle with Panko mixture.
- Bake uncovered for 15 minutes until the topping is golden and crispy, then serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
15g
Total carbohydrates
50g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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