- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 432.4
- Total Fat: 13.7 g
- Cholesterol: 70.4 mg
- Sodium: 1,043.6 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 0.7 g
- Protein: 10.3 g
butternut squash manicottiSubmitted by: KALUHABABY
Introductionthis is a brain storm i had after having the butternut squash and penne pasta i just put a different twist on it, it has a couple of step to making this so be prepared to spend a little time in the kitchen this is a brain storm i had after having the butternut squash and penne pasta i just put a different twist on it, it has a couple of step to making this so be prepared to spend a little time in the kitchen
7 cups peeled and cut in to cubes,butternut squash
1 1/2 cups chopped onion
6 cloves garlic, minced
1 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. red pepper flakes
1/2 cup low fat mozzerella cheese
1/2 cup low fat cottage cheese, drained
1 package manicotti pasta
1 16oz jar alfredo sauce
makes 7 servings: 2 manicotti per serving
i didn't realize how much sodium was in this, but i never cook with salt if anyone wants salt they can add it themselves.
preheat oven to 400.
peel butternut squash with a vegetable peeler( this is what takes me the most time) cut in half and scoop out seeds, cut into 1 inch cubes.
dice the onion, and chop garlic(now i put all this in a big bowl with a lid)then i add 1 tsp redpepper flakes , 3 oz. lemon juice, and 1 tbsp. olive oil, put the lid on the bowl and give it a good shake(does wonders for the arms). place butternut squash mix on a baking sheet and roast in the oven for 45 minutes, remove and let cool.
while the mixture is cooling cook manicotti acording to package directions.
after mixture has cooled place in food processor, mix until smooth, put mixture in a bowl add mozzerella cheese, cottage cheese and eggs, mix well.
take the mixture and fill manicotti( i use a plastic sandwhich bag for this, with a corner snipped off, so much easier)
take a 13x9 inch baking dish put a thin layer of alfredo sauce in the bottom, layer manicotti on top, cover with the rest of the alfredo sauce. cover with foil.
bake in a 350 degree oven for 40 minutes, remove foil bake another 15 minutes or until bubbly.
tip: when cooking manicotti dont cook all the way they are easier to handle and they wont tear as much
Number of Servings: 7
Recipe submitted by SparkPeople user KALUHABABY.
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Member Ratings For This Recipe
So I made a few slight changes to this recipe. Instead of using cottage cheese, I used low-fat ricotta cheese. This made it extra creamy. In the last few minutes of roasting the squash I threw in 1 1/2 cups of fresh spinach. Not only did this add extra nutrition but added color as well. Sooo Yummy! - 10/12/08
This was good. I stuffed shells instead of manicotti and used ff cheeses and egg sub. I also used frozen chopped squash, which burnt when roasted. I could accomplish the same thing by microwaving. Next time, I'll season it with something savory (sage?) instead of the pepper, which didn't really go. - 7/10/08