Ingredients
1 teaspoon olive oil1 medium onion, chopped1 tablespoon minced garlic1 tablespoon minced fresh basil1/2 teaspoon salt1/2 teaspoon pepper1 cup meatless pasta sauce1 package (14 ounces) frozen potato and cheese pierogi, thawed1-1/2 cups frozen chopped spinach, thawed and squeezed dry1 large egg, lightly beaten1 cup frozen cubed butternut squash (about 5 ounces)1-1/2 cups shredded part-skim mozzarella cheese1/2 cup sour cream, optional
Preparation
Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil.
In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat.
Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes.
Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream if desired.
