Squash-Stuffed Cannelloni With Roasted-Shallot Sauce And Hazelnuts

Squash-Stuffed Cannelloni With Roasted-Shallot Sauce And Hazelnuts
19 Ingredients
  • 10 cup (1/2-inch) cubed butternut squash (about 4 pounds)
  • 1/4 cup chopped shallots
  • 2 tablespoons chopped fresh sage
  • Cooking spray
  • 1 tablespoon butter, melted
  • 1/2 cup fat-free sour cream
  • 1/4 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 slices applewood smoked bacon, chopped
  • 1/2 pound shallots, peeled and halved
  • 2 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons half-and-half
  • Remaining ingredients:
  • 16 cooked lasagna noodles
  • 3/4 cup (3 ounces) shredded fontina cheese
  • 1/4 cup chopped blanched hazelnuts, toasted
Nutrition
299
15% daily value
12 servings
                                       
                                            balanced, high-​fiber
     

Fat

19% 12

Saturated

20% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

13% 40

Carbs (net)

- 35

Fiber

21% 5

Sugars

- 6

Sugars, added

- 0

Protein

17% 9

Cholesterol

6% 19

Sodium

13% 315

Calcium

17% 172

Magnesium

19% 79

Potassium

15% 710

Iron

12% 2

Zinc

10% 1

Phosphorus

22% 153

Vitamin A

94% 850

Vitamin C

38% 34

Thiamin (B1)

19% 0

Riboflavin (B2)

8% 0

Niacin (B3)

16% 3

Vitamin B6

33% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

1% 0

Vitamin E

19% 3

Vitamin K

21% 26
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