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Ricotta & Spinach Stuffed Shells with Butternut Squash Sauce

kept byhawk206

Butternut Sauce:
1 1/2 Lb. Butternut Squash, Peeled - Seeded & Diced
1/2 Medium Red Onion, Chopped
1/4 Tsp. Crushed Red Chili Flakes
1/2 C. Reduced Sodium Chicken Broth
1/2 C. Fat Free Half & Half
1 Tsp. Apple Cider Vinegar
Salt & Pepper to Taste

Stuffed Pasta Shells:
14 Jumbo Shells of Pasta
15 Oz. Fat Free Ricotta
1 1/4 C. Shredded Fat Free Mozzarella
5 Oz. Frozen Chopped Spinach/Greens, Thawed & Drained
1 Large Whole Egg
1/4 Tsp. Nutmeg
Salt & Pepper to Taste



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