Squash-Filled Manicotti

By Bostoncook

Ingredients

• 1 pound butternut squash, peeled and cubed
• 1 tablespoon canola oil
• 1 cup minced onion
• 3 cloves garlic, minced
• 1/4 cup vegetable broth
• 1 cup cabbage, shredded
• 1 1/2 teaspoons sugar
• 3 tablespoons lowfat ricotta cheese
• 1 tablespoon soy sauce
• salt
• 14 manicotti
• 2 cups marinara sauce
• 2 teaspoons cumin
• 1/4 cup lowfat mozzarella cheese

Preparation

Step 1

1. Steam squash. Mash.

2. Saute onion and garlic in oil 2 mins. Add stock. Boil. Add cabbage and sugar. Cover and simmer 5 mins, adding more stock if needed.

3. Add squash. Cook 5-6 mins. Add ricotta and soy sauce. Season and cool.

4. Heat oven to 350.

5. Cook pasta. Fill with veggies.

6. Mix marinara and cumin. Boil half, cover bottom of 9x13" pan. Top with shells, then rest of sauce.

7. Cover and bake 15 minutes. Top with cheese.'

Notes: Can substitute sweet potatoes for squash.