Photo: Dragne Marius
Roasted Acorn Squash Stuffed Shells
10 ingredients
10 min + 20 min
2
openrecipes
Delicious fall pasta dish!
Estimated Nutrition (whole recipe, rough)
856
Calories
34g
Protein
45g
Fat
79g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4-6 oz pasta shells
- ½ tablespoons olive oil
- ¼ cup onion
- 2 cups pureed acorn squash (from 1 roasted corn squash)
- ¼ cup ricotta cheese
- ¼ cup Parmesan
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon fresh rosemary (divided in half)
- Parmesan for topping
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes