Sunday, July 11, 2010

UPDATED: Acorn Squash & Ham Stuff Shells topped with Mushrooms in Sage Butter

I made this the other night and made one tray without meat for my vegetarian guest who was eating over! A tasty treat that gives you a hint of fall any time of year.


1 medium-large acorn squash, peeled, cubed, steamed and mashed
1 box shells, boiled until tender, rinsed
2/3 cup ricotta cheese (low fat)
2 egg whites
2 Tbsn pumpkin pie spice
1 cup low-fat turkey ham, cut into tiny cubes
3/4 cup low-fat shredded mozzerella cheese

1 cup margarine
8 fresh sage leaves
8 ounce container crimini mushrooms, sliced thin
1 shallot (or 1/2 small onion) minced

Mix ricotta cheese, egg whites, cooled squash, nutmeg, cheese and cinnamon thoroughly. If cooking for a vegetarian, set aside enough for 4-6 shells per person. Add ham, mixing again.

Stuff shells (vegetarian in separate pan please) and lay in greased pan stuffed side up. Bake in oven at 325 degrees for 45 minutes.

While shells are cooking, melt margarine in frying pan and add sage leaves. Allow to cook on medium for about 3 minutes so that the sage can release its flavors into the margarine. Turn heat to medium high and add mushrooms. Saute until mushrooms have released their liquid and have browned. Do not allow to overcook and don't let all juice to cook off. Strain out sage leaves.

Remove shells from the oven and give each person 4-6 shells spooning mushroom mixture over top. Do not serve sage leaves as there is a possibility that they may upset your stomach to each them. The margarine and mushrooms should have retained the strong sage flavor.

Serve with a giant salad, baby carrots or any bright vegetable for a beautiful contrast! Enjoy!

(This recipe was updated because I wanted it better... and it was! :) )