Oh My Potluck!

Good recipes to share with friends.

She Sells Squash Stuffed Shells (With Fresh Rosemary-Tomato Sauce)

stuffedshellsI’m a big fan of the DIY Valentine’s Day gifts. Maybe it’s because I’ve been making construction paper cards for my loved ones since as long as I can remember. Maybe it’s my act of rebellion against the overly consumerized tradition. Whatever it is, by Valentine’s Day my fingers are sticky with glue and little pink scraps of paper are littered everywhere. Call it tradition.

The old saying goes, a way to a someone’s heart is through the stomach, and what better way to butter up the one you love than by putting your heart and soul into a lovely handcrafted meal. These stuffed shells are absolutely lovely. They also work incredibly well for a potluck dish, which is what Oh My Potluck is all about. But, there are options here.


I’m really curious to know what the best thing someone has cooked for you, or that you’ve cooked for someone on Valentine’s day. One of my loves made me a heart-shaped fruit cake, with no added sugar. It was the sweetest thing, with all the natural fruit juices. That was at least eight years ago and I still think about it all the time.


On an unrelated note. I’d really like you to go vote for my recipe in the Comfort Food Contest on Instructables.  Look for the Sharing is Carrot Cake recipe and vote as many times as you can! There’s not many days left, so please make it happen.


Here’s a really sweet song for Valentine’s Day. I hope you’re not sick of all the sap by now (sometimes it can get a little much, can’t it?). The video is also amazingly done, but put kids in anything and I’m totally sold. I hope you like it.

She Sells Squash Stuffed Shells… By The Sea Shore (With Fresh Rosemary-Tomato Sauce)

(Inspired by Naturally Ella)

Serves  4 individuals, and good for a 10 person potluck.

Stuffed Pasta

  • 4-6 ounces pasta shells
  • 1/2 tablespoon olive oil
  • 1/4 cup finely diced white onion (about 1/2 a small onion)
  • 2 cups pureed acorn squash (from 1 roasted corn squash)
  • 1/4 cup ricotta cheese
  • 1/4 cup Parmesan
  • 1/2 teaspoon garam masala
  • Salt and pepper to taste


  • 2 tablespoons butter
  • 1/4 cup finely diced white onion (about 1/2 a small onion)
  • 2 tablespoons water
  • 2 cups diced roma tomatoes (about 5 tomatoes)
  • 1 tablespoon fresh rosemary, chopped fine, plus more to taste
  • salt and pepper to taste
  • Parmesan for topping
  1. To roast acorn squash, cut squash in half and remove seeds. Place cut side down in a pan filled with about a 1/2 inch of water. Roast at 400˚F (200˚C) until squash is tender (about 30 minutes). Remove and allow to cool. Scoop out the meaty part of the squash and set aside.
  2. Cook pasta according to package so that it is al dante and definitely not soggy. Drain the pasta and lay it out on a baking sheet so the shells don’t stick together.
  3. In a bowl, stir together the acorn squash, ricotta cheese, Parmesan and garam masala. Season with salt and pepper to get it to taste how you like.
  4. In a skillet, heat olive oil over medium heat. Add the onions to pan. Cook until onions are translucent and cooked through. Stir in the squash mixture and cook over low heat until warm. Spoon or pipe the acorn squash mixture into the shells. Store in a casserole dish to keep warm for taking to the party.
  5. For the sauce, heat the butter in a large pan over medium heat. Add the onions and cook until soft and translucent (about 3 minutes). Reduce the heat to medium-low and add the water. Cover and continue cooking, stirring occasionally, until the onions are very tender and light golden in colour (about 5 minutes). If necessary, add a little more water to keep the onions from browning too much.
  6. Raise the heat to medium, add the tomatoes and rosemary. Allow to heat through, then season to taste with salt and pepper. Taste and add more rosemary as desired. Cook until the liquid is boiled off (about 5-7 minutes).
  7. Pack away the stuffed shells and sauce separately. When ready to serve, spoon the sauce over the stuffed shells and sprinkle with parmesan.

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This entry was posted on February 14, 2014 by in Main Dish, Pasta, Vegetarian, Winter and tagged , , , , , , , .

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