Wednesday, May 20, 2009

Veggie Shells

Spaghetti Squash! Round three! ding, ding ding
I finally used up all of the Spaghetti Squash in this dish and also used some left over veggies. We are still making headway on our CSA box and try to add something extra to each dish.
Since we're also big meat eaters, I just had to add something besides veggies, but substitute immitation bacon for a veggitarian meal or just leave it out.

I enjoy using my homemade stock in recipes like this, where a thicker liquid helps the sauce and overall taste of the dish. The shells are very light on dairy, I'm guessing you could even cut the cheese and milk out completely and still retain the smoothness that comes from the mashed squash.

Squash Stuffed Shells with Asparagus
1 pkg large pasta shells
2 cups squash, cooked and mashed
1 1/2 cups shredded mozzarella
2 tbsp shredded parmesan cheese
2 tbsp extra virgin olive oil
1/2 medium onion
2 cloves garlic
1/4 cup chopped Canadian bacon
2 tbsp cup white wine
1/4 cup stock (veggie or bird)
2 tbsp cream or milk
10-15 stalks Asparagus, washed and cut into 2” pieces
Salt and Pepper to taste

In a large pot of water with salt, boil the pasta shells to directions until al dente (slightly undercooked). Drain and let cool.

In a medium sauce pan heat olive oil and cook onion and garlic with a little salt through until soft and translucent. Separate 1/2 of the onion mixture into a large bowl with the squash, both cheeses, and pepper; mix well.
Stuff the cooled shells with the mixture and place in a shallow baking dish. Preheat oven to 350 degrees.

Heat the remaining onion mixture with the bacon. Add wine and cook down. Add stock and milk heating through. Stir in the asparagus to heat it slightly until it turns a bright green color. Pour over the shells. Add a bit more stock to the bottom of the dish if it appears ‘dry’.

Bake at 350 degrees for 15-20 minutes or until the asparagus is fork tender and the shell mixture is warmed through.

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