I love the Fall. The leaves, the chilly nights, and the food! I was very inspired by all the Autumn recipes in the various magazines this months. One, in particular, was a pumpkin pasta recipe I was dying to try.
So I headed down to
Fred Meyer to buy some canned pumpkin, but couldn't find it anywhere. I asked the clerk and she said they don't carry it because it's "seasonal." Okay, forgive me, but isn't Fall the "season" for said sqwash? So, then I headed to Trader Joes...same story.
So here I am wondering why I can buy a Halloween costume in August, but I can't find canned pumpkin in mid-September at the very same store. Completely out of character, however, I turned this minus into a plus. I remembered this awesome ravioli I had with
Butternut Squash and toasted Sage from Pastini's one time and decided to modify the Pumpkin Pasta recipe to create a new Butternut Squash recipe. And I have to say, it was probably the most delicious pasta I've made this season!
The topper? Because squash is both low calorie and juicy, this pasta has about a third of the fat and calories of normal stuffed shells. Three stuffed shells are about 6 Weight Watcher Points (8 Points Plus)!
So, here it is:
OMG Delicious Butternut Squash Stuffed Shells
Ingredients:
24 Jumbo Pasta Shells (I couldn't find high fiber ones, but if anyone knows where I can find them, let me know)
1 to 1-1/2C of Fat Free
Ricotta
1/2 a Butternut Squash, cooked and mashed (I just cooked it in the microwave)
1/2C Grated Romano/Parmesan Blend
1 Egg White
2 Cloves of Garlic (I used minced garlic in the jar, 2TBSP)
1C Fresh Basil, chopped
1TBSP Fresh Sage, minced, plus a 5 leaves
1/4C of Walnuts (Hazelnuts would be delicious too!)
1TSP Salt
1TSP Pepper
1 Jar of Spaghetti Sauce
Directions:
- Cook pasta shells according to instructions. Rinse with cool water and drain.
- Coat the bottom of a baking pan with spaghetti sauce. Set aside.
- In a bowl, mix ricotta, romano/parmesan, egg white, garlic, basil, and chopped sage together. Add squash and walnuts, salt and pepper.
- Spoon a portion of the stuffing into each of the cooked pasta shells, and layer in the pan atop the spaghetti sauce. Drizzle or spray a light amount of olive oil over the shells.
- At this point, you could refrigerate the dish until ready to cook or cook immediately.
- Cook covered for 30 minutes at 350 degrees.
- While the pasta is cooking, spritz a small amount of butter or olive oil and garlic salt in a pan and brown. Add the leaves of fresh sage and crisp. Lightly salt.
- After 30 minutes of cooking the pasta, the original recipe calls for 15 more minutes uncovered, but I think that would dry it out, so I didn't and it was wonderful! Top with the sage leaves and enjoy!
The other day while on a long car ride with my husband, we decided to name our favorite things about each season. As I went through the seasons, I realized even though I've always been a summer girl, I actually had more things I love about Fall. Among them: 
