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Ricotta & Spinach Stuffed Shells with Butternut Squash Sauce
THE SKINNY FORK16Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. butternut squash (Peeled - Seeded & Diced)
- 1/2 red onion (Medium, Chopped)
- 1/4 tsp. crushed red chili flakes
- 1/2 cup reduced sodium chicken broth
- 1/2 cup half & half (Fat Free)
- 1 tsp. apple cider vinegar
- salt
- pepper
- 14 jumbo shells (Pasta)
- 15 oz. fat free ricotta
- 1 1/4 cups fat free mozzarella (Shredded)
- 5 oz. frozen chopped spinach (/Greens, Thawed & Drained)
- 1 whole egg
- 1/4 tsp. nutmeg
- salt
- pepper
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