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Roasted Acorn Squash Stuffed Shells
- 4-6 oz pasta shells
- tablespoons olive oil
- cup onion
- 2 cups pureed acorn squash (from 1 roasted corn squash)
- cup ricotta cheese
- cup Parmesan
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon fresh rosemary (divided in half)
- Parmesan for topping
Directions:View on Naturally Ella
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