Rating: 2.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Prepare the squash up to three days in advance. Cook the pasta on-site, and assemble the dish to bake.

Jennifer Martinkus
Recipe by Cooking Light January 2006

Gallery

Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan. Place squash, cut sides down, and shallots in pan. Bake, uncovered, at 375° for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp. Place remaining 2 tablespoons oil, remaining pulp, shallots, and next 7 ingredients (through garlic) in a food processor; process until smooth.

  • Reduce oven temperature to 350°.

  • To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender. Drain. Combine reserved 1 1/2 cups pulp, pureed mixture, pasta, and 1/3 cup cheese in a large bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil.

  • Bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.

Nutrition Facts

475 calories; calories from fat 24%; fat 12.7g; saturated fat 4.3g; mono fat 6.3g; poly fat 1g; protein 15g; carbohydrates 80.8g; fiber 7.5g; cholesterol 16mg; iron 4.3mg; sodium 386mg; calcium 276mg.
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