Butternut squash stuffed shells

Something a little different that is utterly delicious. Garlicky, crispy butternut squash in pasta shells in my beautiful Pomodoro sauce and topped with some parmesan and mozzarella.

serves 6 – 2.5 syns per serving

36 big pasta shells (you want 4-6 shells per person. If there’s spare you can freeze afterwards)

1 batch of my Pomodoro sauce (found under basics or a carton of garlic and basil passata)

1 large butter nut squash (peeled and diced small)

1/2 tsp dried thyme

2 large cloves garlic (finely diced)

50g reduced fat mozzarella (3 syns depending on your brand)

1 tsp butter and 1/5 tsp olive oil (3 syns)

2 tbsp quark

3 tbsp grated parmesan (3 syns)

Salt and pepper to taste

  1. Parboil your pasta shells then drain and rinse in cold water.
  2. Heat the butter and olive oil (this can be swapped for low-calorie spray but you sacrifice a lot of flavour)
  3. Add the thyme and garlic to the butter and when you can smell the garlic add in your butternut squash and leave for a few minutes until it starts to crisp up.
  4. Flip the butternut squash and leave for another few minutes then add a splash of water (1-2 tbsp) and put a lid on top until you can hear the pan sizzle again.
  5. Add a generous pinch of salt and pepper and stir the butternut squash letting it crisp up after the water has evaporated.
  6. In a bowl mash half, the butternut squash with the quark and 1 tbsp of the parmesan then fold in the remaining chunks of butternut squash.
  7. Pour the tomato sauce into a baking dish. Start filling the shells with the butternut squash mix and laying them ontop of the tomato sauce.
  8. Sprinkle over the mozzarella and remaining parmesan, cover with foil and bake in a preheated 180c oven for 15 minutes.

These seem like a lot of effort but this dish is utterly stunning and vegetarian-friendly!

Love Emily x


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