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Twisted Pair with Squash Sauce, Kale and Almonds
Serves 8 |
Prep Time 0:15 |
Cook Time 1:00
Ingredients
Directions
Preheat oven to 400°. Bake whole squash 35 to 40 minutes. Cut in half lengthwise and remove seeds and skin. Cook pasta as package directs, drain and set aside. Heat oil in a large skillet and sauté the onions and garlic 5 minutes. Cut 1 cup squash into chunks, set aside. In a blender, puree remaining squash with the stock until creamy. Sauté the kale with the onions for 3 minutes. Pour squash puree over kale. Add salt and pepper, mix. Toss pasta and squash chunks with the kale and squash puree. Top with almonds and serve.
Nutritional Info
Per serving:
270 Calories,
7g Fat (24% calories from fat),
10g Protein,
43g Carbohydrate,
6g Fiber,
0mg Cholesterol,
150mg Sodium
Related Recipes
American, Condiments, Good/High Fiber, Good/High Protein, Macrobiotic, Main Course, No Sweetener Added, Oils, Pasta, Snacks, Vegan, Whole Grain
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