butternut squash manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
7 cups peeled and cut in to cubes,butternut squash1 1/2 cups chopped onion6 cloves garlic, minced1 tbsp. lemon juice1 tbsp. olive oil1 tsp. red pepper flakes1/2 cup low fat mozzerella cheese1/2 cup low fat cottage cheese, drained1 egg1 package manicotti pasta1 16oz jar alfredo sauce
i couldnt figure out which category to put it under
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.
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.
Nutritional Info 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
Member Reviews
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BYRON05
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
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LOREN009
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