Jumbo Shells stuffed with a butternut squash ricotta mixture and topped with a cauliflower Alfredo sauce!
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Making the Stuffing
To start things off I cut the butternut squash into cubes and tossed it in some non-stick spray, salt and pepper. I roasted it in the oven at 430 for 40 minutes so that the squash was cooked through and soft.
In a medium bowl, I mixed my ricotta, lemon zest, lemon juice, egg, and garlic and gave it a good stir.
When the squash was done cooking, I mashed it up really well and then stirred in the ricotta mixture until it was combined.
Making the Sauce
In a blender, I mixed a can of fat free condensed milk, garlic powder, onion powder, salt and pepper and added 2 cups of cooked cauliflower rice. I then blended on high until the sauce was smooth.
Bringing it Together
While the sauce and stuffing are being made, I boiled the jumbo shells until they were soft and ready to stuff. I then spooned about 1/4 cup of butternut squash stuffing into each shell and topped the dish with the cauliflower Alfredo. I then baked it in the oven at 350 for 15 minutes or until the filling is hot throughout.
Serve and Enjoy!
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