- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 355.9
- Total Fat: 6.7 g
- Cholesterol: 7.2 mg
- Sodium: 900.4 mg
- Total Carbs: 68.2 g
- Dietary Fiber: 15.9 g
- Protein: 14.1 g
Acorn Squash and Kale Over PenneSubmitted by: C_ANEMONE
IntroductionA tasty way to get beta-carotene-rich squash and kale into your diet. Try it with whole-wheat penne for extra fiber.
Health.com A tasty way to get beta-carotene-rich squash and kale into your diet. Try it with whole-wheat penne for extra fiber.
6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
1/4 cup water
1 tablespoon olive oil
2 garlic cloves, minced
8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup organic vegetable broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon grated nutmeg
4 cups hot cooked penne
2/3 cup shredded Parmesan cheese
2. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.
Serving Size: serving size: 2 cups pasta mixture and about 4 teaspoons cheese
Number of Servings: 6
Recipe submitted by SparkPeople user C_ANEMONE.