Whole Wheat Shells with Spicy Squash

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.9
  • Total Fat: 8.6 g
  • Cholesterol: 5.4 mg
  • Sodium: 313.6 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Whole Wheat Shells with Spicy Squash calories by ingredient
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WW points: 4 WW points: 4
Number of Servings: 8


    3 T + 2 t extra-virgin olive oil 6 large garlic cloves, thinly sliced
    1 large red onion, thinly sliced
    2 teaspoons crushed red pepper
    2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes 1 tablespoon finely chopped thyme
    Salt and freshly ground pepper
    1 1/2 pounds ww small shells
    3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving


Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
Meanwhile, add the shells to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the shells to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user MARGESLP.

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