Butternut Squash and Zuccini Pasta

Butternut Squash and Zuccini Pasta

Ingredients

2 Cups Pureed Roasted Butternut Squash (directions follow)

1/3 cup half and half

½ tsp. chicken stock paste

1/3 cup water

¼ tsp. salt

¼ tsp. pepper

1/3 cup shredded Romano cheese

½ cup shredded part-skim mozzerella cheese

1 zuccini, diced into large chunks

1/3 cup diced onion

1 tsp. olive oil

Whole grain thin spagetti noodles

Walnuts to garnish

Directions

To prepare the butternut squash:

Preheat oven to 400 F°. Slice squash in half, lengthwise. Scrape out the seads. Place in a baking dish, face down. Fill the baking dish with ½ inch of water.  Bake for 25-35 minutes, or until a fork is easily inserted into the squash. Let the squash cool for 15 minutes. Peel the skin and place squash in food processor and pulse until the squash forms a creamy puree. Measure out 2 cups and freeze or refigerate the rest.

For the pasta:

Prepare noodles according to directions.

Heat olive oil in a skillet over medium-high heat. Saute the onions until translucent. Add the zuccini and saute for about 3 minutes. Take off heat and set aside.

In a medium sauce pan combine the squash, half and half, water, chicken stock paste, salt, pepper, and cheeses. Heat pan over medium heat, until the sauce is warmed through and the cheese is melted.

Place 1 serving of noodles on a plate, then spoon sauce on top. Spoon onion and zuccini mixture on top and garnish with about 1 tbs. chopped walnuts. 

Nutritional Information:

Calories: 266

Total Fat: 12g

Saturated Fat: 4g

Sodium:150 mg

Cholesterol:21 mg

Carbohydrates:11g

Sugars:6g

Fiber:3.5g

Protien:11g

Good source of vitamin A and vitamin C

Serving size: ½ cup cooked pasta, 1 tbs. chopped walnuts, ½ cup sauce and ¼ cup zucchini and onion mixture