Acorn Squash Pasta Bake
Servings
2Serving size
2 ounces pasta with sauceThis recipe can be multiplied and makes great leftovers.
Ingredients
| 3 tsp. Olive oil (divided) |
| 12 ounces Acorn squash (about 1 small) |
| 1 large White onions (sliced) |
| 3 cup Water |
| 1/2 tsp. Dried rosemary |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Parmesan cheese (grated) |
| 4 quart Water |
| 4 ounce Whole Wheat Pasta (or gluten-free pasta, shape of your choice) |
| 4 ounce Cheese, mozzarella, low moisture, part-skim, shredded |
Instructions
Cut the acorn squash in half lengthwise. Scoop out the seeds and discard.
Place 1 teaspoon olive oil in a large skillet and swirl.
Place the squash in the pan cut side down and place the pan in the oven. Roast for 45 minutes. Remove and let cool.
Scoop the flesh out the squash and set aside. Dice the peel and set aside.
Place the remaining 2 teaspoons olive oil in a large skillet over medium heat.
Add the onions and cook, tossing frequently, for about 10 minutes. Adjust the heat so the onions don't brown.
Add the squash and the diced peel to the pan with the 3 cups water, rosemary and pepper.
Simmer over medium-low heat for about 20 minutes. Stir frequently.
While sauce is simmering place the water in a large pot over high heat.
When the water boils add the noodles and cook until al dente (about 20 minutes).
Drain the pasta and add to the sauce with the grated Parmigiano.
Preheat the oven to broil.
Toss the pasta well and place each serving in an oven proof bowl.
Top with the shredded mozzarella.
Place in the oven under the broiler for about 2 minutes until the cheese melts.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a warm, rich, and very filling meal just made for chilly Autumn days. You can use a butternut squash for this too but they are generally much larger and you would have to double the rest of the ingredients in the recipe (making four servings). I had originally thought about making this recipe using leeks but decided on the more economical white onions. Leeks would bring more sweetness to the dish as well as a lot more fiber.