Butternut Squash Pasta Bake
Tired of tomatoes? Try topping pasta with creamy low-fat ricotta and sweet roasted butternut squash for a weeknight dinner that’s anything but ordinary.
पोषण तथ्य (प्रति सेवा)
मान प्रति सेवा · परोसने की मात्रा: 1 serving
515
कैलोरी
29g
प्रोटीन
70g
कार्ब्स
17g
वसा
11g
फाइबर
7g
शर्करा
482mg
सोडियम
संतृप्त वसा 8 g · कोलेस्ट्रॉल 47 mg
रिंग एक सर्विंग को 2,000 कैलोरी के संदर्भ दिन के हिस्से के रूप में दिखाती हैं। Nutrola ऐप में ये आपके अपने लक्ष्यों के अनुसार भरती हैं।
सामग्री
butternut squash
2 1/2 cups
dried whole wheat shell pasta
4 ounces
shallot, diced
3 tablespoons
sage, minced
1 tablespoon
garlic clove
1
salt
1/8 teaspoon
black pepper
1/4 teaspoon
low-sodium vegetable broth
1/2 cup
low-fat ricotta
3/4 cup
low-fat mozzarella, grated
2 ounces
निर्देश
- 1
Wash hands with soap and water.
- 2
Preheat oven to 425 °F. Cut butternut squash in half and scoop out the seeds. Place the cut sides down in a large baking dish and fill with 1/4 inch water. Bake butternut squash until tender (about 45 minutes). Remove from oven and let cool slightly.
- 3
While the squash bakes, bring a pot of water to a boil. Add pasta and cook until just tender. Drain and set aside. Reduce oven to 375 °F.
- 4
From the butternut squash, measure out 2 cups of the squash. Place in a food processor along the shallot, sage, garlic, salt, and pepper. Pulse until squash is smooth. Add in low-sodium vegetable broth and pulse until well-combined.
- 5
In a small baking dish, place a third of the squash purée in the bottom. Add half the noodles, followed by the low-fat ricotta. Top the ricotta with the next third of the sauce, then the remaining noodles. Finish with remaining sauce and low-fat shredded mozzarella.
- 6
Bake pasta for 25 minutes at 375 °F. Cheese should be browned. Remove and serve warm.
नोट्स
- •This dish works well with any type of squash purée, pumpkin, or sweet potatoes.
- •Any small shape of pasta would work – use what you have on hand!
स्रोत: USDA MyPlate Kitchen · Created by the Grain Foods Foundation, a member of the MyPlate National Strategic Partnership Program
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