Shells + Squash Bake

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We have officially entered full-fledged panic mode. This wedding might actually be my downfall. I feel like I’ve had about 83 cardiac arrhythmias in the last 24 hours.

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I know once I’m in my dress, looking fine (duh) and I see Garr –  it’ll all be worth it. Currently, though, it feels like I’m paying an inordinate amount of money to have people dance and eat with me.

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After lifting every couch cushion in the house to search for extra cash money, I decided to drown my financial sorrows in pasta.

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Pasta 10 days before my wedding?!?! I have a death wish, I’m aware. It was just too comforting to resist.

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Oh & I have leftovers for days so……

Time: 50 minutes (prep + cooking)

Serves: 4

Ingredients:

  • 1 lb. of pasta shells
  • 1 medium butternut squash
  • 2 large white onions, sliced thin
  • 1 red pepper, sliced thin
  • 3 cups of packed spinach
  • 1 tsp. of nutmeg
  • 1 tsp. of rosemary
  • 1 cup of parmesan cheese
  • 1/2 cup of bread crumbs or crusty bread
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Peel and dice squash
  • Put squash into a microwave safe bowl, cover tightly with plastic wrap and microwave for 12 minutes
  • Let cool slightly and gently mash the squash, add nutmeg and set aside
  • Cook pasta until just under al dente, reserving a cup of cooking water
  • In a large skillet heat olive oil over medium-high heat
  • Add onion + rosemary + S+P, let cook for 5 minutes
  • Add pepper and cook for another 3 minutes
  • Add spinach + S+ Pand cook until slightly wilted
  • Add squash + cooking water, stir and simmer for 3-5 more minutes until combined
  • Combine pasta + squash mixture + 1/2 cup of parmesan + S+P
  • Transfer to greased baking dish
  • Top with remaining cheese + bread crumbs
  • Bake for 12-13 minutes or until cheese is melted and golden
  • Serve hot and top with extra cheese and love
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