Butternut Squash Filled Pasta Shells

This recipe is one I threw together way back before starting this blog.  It was inspired by a Weight Watchers recipe that suggested using butternut squash as a replacement for some of the cheese when making filled pasta shells.  I thought 1) I love butternut squash and 2) it decreases the point value of the meal so why not try it.

Because roasting and cutting butternut squash takes so dang long (I will stop ranting here), I decided to just use the frozen version that you can find in your local freezer vegetable section.  Originally I accidentally ran across these frozen boxes of butternut squash one day while looking for the frozen spinach but since then have been using them on the regular.  They are just wonderful!  It take some of the cost and a ton of the work out of using pureed squash.  Who wouldn't love that?!

When looking at the pictures below, I swear they are not filled with nacho cheese.  While I was making this dish, I kept thinking to myself how much the pureed butternut squash resembled that substance.  Some may be drawn to this recipe because of the resemblance to nacho cheese and some may be turned off.  I would just ask that if you enjoy the ingredients in the recipe, give it a chance.  It isn't too hard to make and ends up being mighty tasty.  This is definitely a dish I am proud of.  I hope you enjoy!

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Butternut squash filled pasta shells

(makes about 4 servings with 6 shells in each serving)

24 pasta shells

2 12oz frozen cooked butternut squash packages found in the freezer aisle

1 8oz neufchatel cheese (or 1/3 less fat cream cheese)

1/2 cup of shredded or grated parmesan cheese

1/4 cup parsley

1/2 teaspoon garlic powder

2 teaspoons salt

1/2 teaspoon black pepper

1 25oz jar of spaghetti or marinara sauce

Begin by bringing a big pot of water to a boil.  This will be for the pasta shells. Cook the pasta shells according to the package instructions.  Once cooked, set to the side and let cool.

Meanwhile, begin defrosting the butternut squash in a microwave safe dish for about five minutes. Once mostly heated through, add the cream cheese the the dish.  Heat again in the microwave for another three minutes or so.  (You do not want the butternut squash and cream cheese mixture to get hot.  You just want it to be mixable.)  Once the butternut squash and cream cheese are mixed together, add the parmesan, parsley, garlic powder, salt, and black pepper.  Stir until combined. 

Pour about 1/2 cup of the spaghetti sauce on the bottom of a baking dish and spread it out evenly.  

Take cooled pasta shells and fill them with about 1/3-1/2 cup of the butternut squash mixture.  Place open side up into the baking dish.  Repeat this process with all remaining shells.  Top shells with the rest of the spaghetti sauce.  Spread evenly.

Bake at 375 degrees for 40-45 minutes or until bubbling or until you can smell the deliciousness of the dish drifting from your kitchen.  Enjoy!

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