Ingredients:

• 3 Tablespoons Extra Virgin Olive Oil 
• 1 Butternut Squash
• 4 Garlic Cloves, Minced
• 1 Onion, Chopped
• 1 Package Jumbo Pasta Shells 
• 1 Lb Ground Turkey 
• 2 Teaspoons Italian Seasoning 
• 1/2 Teaspoon Red Pepper Flakes 
• 1 Teaspoon Black Pepper
• 3 Cups Fresh Spinach
• 1 Teaspoon Salt
• 15 oz Ricotta Cheese
• 1 Egg
• 1/4 Cup Parmesan Cheese, PLUS 1/8 Cup for Topping
• 1 Jar Alfredo Sauce

Instructions:

1. Preheat your oven to 400ºF. 
2. Poke holes through the Butternut Squash with a fork, and microwave in intervals to make it easier to dice. Cut the Squash into 1 Inch Cubes. 
3. Coat with 2 Tablespoons Olive Oil. Season with 1 Minced Garlic Clove,  Salt and Pepper. Place on a Baking Sheet and Roast for 25 to 30 Minutes. 
4. Begin to Cook Jumbo Shells (al dente).  
5. Heat Olive Oil in a Large Pan. 
6. Add Butternut Squash and Onions. Sauté for a few minutes. 
7. Add remaining Garlic, Turkey, Italian Seasoning, Red Pepper Flakes and Black Pepper. Stir until the Turkey has cooked through completely.
8. Add Spinach and Salt to the pan. Cook until Spinach wilts.
9. Mix the Ricotta, Egg, Parmesan Cheese in a Large bowl. Season with a pinch of Salt and Pepper.
10. Transfer the Squash Mixture into the bowl. Mix together well. 
11. Stuff the Shells with the Filling. 
12. Pour Half of your Alfredo Sauce along the bottom of a casserole dish. Place your stuffed shells in the dish. Top off with the remaining sauce. Bake for 30 Minutes, Covered at 400ºF. 
13. Add Parmesan Cheese on top and place back in the oven uncovered for about 5 Minutes, or until melted.
14. Serve and Enjoy!