Butternut Squash Stuffed Shells

Ingredients

• 1 box jumbo shells
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, diced small
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups baby spinach, chopped
• 15 ounces ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup mozzarella cheese
• 1/4 cup fresh parsley, chopped

Directions

1. Preheat oven to 375°F.
2. Bring a pot of salted water to a boil and cook the jumbo shells according to package instructions.
3. Drain and set aside to cool.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the onion and garlic and cook until softened, about 5 minutes.
6. Add the butternut squash and cook for 5-7 minutes until just softened.
7. Stir in the Italian seasoning, salt and pepper.
8. Add the spinach and cook until wilted.
9. Remove from heat and set aside.
10. In a large bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese and parsley.
11. Stir in the cooked butternut squash mixture.
12. Spoon the mixture into the cooked shells.
13. Place the stuffed shells in a baking dish and bake for 20 minutes.
14. Serve warm.

Interesting Facts

• Butternut squash is a great source of vitamins A and C, potassium, fiber, and magnesium.
• Ricotta cheese is an excellent source of protein and calcium.
• Baby spinach is a great source of iron, calcium, and vitamins A, C, and K.