Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This grand-prize-winning recipe from Teresa Lloro of Montclair, California, earned honors for creatively blending squash's sweetness with the bitterness of spinach.

Recipe by Cooking Light September 1999

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Yield:
8 servings
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; sauté 5 minutes. Add squash, wine, and water; cover and cook 20 minutes or until squash is tender, stirring occasionally. Stir in 1/4 teaspoon pepper and spinach.

  • To prepare sauce, place flour in a large saucepan, and gradually add milk, stirring with a whisk until blended. Place over medium heat; and cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cream cheese, nutmeg, and 1/8 teaspoon pepper, stirring with a whisk. Combine cheese shreds and provolone cheese; set aside.

  • Spread 1/2 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups vegetable filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending with noodles. Spread the remaining sauce over noodles. Cover and bake at 400° for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 minutes. Let stand 10 minutes before serving. Garnish with sage sprigs, if desired.

Nutrition Facts

364 calories; calories from fat 17%; fat 6.8g; saturated fat 3.3g; mono fat 2.1g; poly fat 0.8g; protein 19.8g; carbohydrates 57.1g; fiber 5.5g; cholesterol 15mg; iron 4mg; sodium 386mg; calcium 359mg.
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