Gluten-Free Pasta with Acorn Squash & Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 8 ounce box Ancient Grains gluten-free pasta 1 acorn squash, halved and seeded1 head of garlic (not a clove, a whole head)1/2 cup of vegetable or chicken broth8 oz of bacon, cooked and drained1 tablespoon chopped fresh rosemary or 1/2 tbsp driedolive oil1/4 cup parmesan or pecorino romano cheese
Preheat oven to 400 degrees.
Cut the acorn squash into rings or wedges about 1/2 inch thick and spread them in a single layer on a cookie sheet. Sprinkle with salt and pepper.
Cut the top off the head of garlic, dab the exposed surface with olive oil and wrap the whole thing in foil. Put it on the cookie sheet with the squash and roast in the oven for about 30 minutes, flipping the squash halfway through.
Remove and let cool slightly, then remove the skin and cut the cooked squash into chunks.
Meanwhile, cook 1/2 pound of bacon until crispy in a fairly good-sized skillet (you will be adding the pasta to this later). Remove the cooked bacon, drain and crumble into small pieces.
In the pan the bacon was cooked in (I removed most of the remaining fat) add 4 cloves of the roasted garlic, the rosemary and the chicken or vegetable broth; scrape up the browned bits from the pan.
Cook the pasta according to the package directions, drain and add to the pan; add the bacon and the cheese. Add a bit more broth if it seems too dry.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEANGAIJIN.
Cut the acorn squash into rings or wedges about 1/2 inch thick and spread them in a single layer on a cookie sheet. Sprinkle with salt and pepper.
Cut the top off the head of garlic, dab the exposed surface with olive oil and wrap the whole thing in foil. Put it on the cookie sheet with the squash and roast in the oven for about 30 minutes, flipping the squash halfway through.
Remove and let cool slightly, then remove the skin and cut the cooked squash into chunks.
Meanwhile, cook 1/2 pound of bacon until crispy in a fairly good-sized skillet (you will be adding the pasta to this later). Remove the cooked bacon, drain and crumble into small pieces.
In the pan the bacon was cooked in (I removed most of the remaining fat) add 4 cloves of the roasted garlic, the rosemary and the chicken or vegetable broth; scrape up the browned bits from the pan.
Cook the pasta according to the package directions, drain and add to the pan; add the bacon and the cheese. Add a bit more broth if it seems too dry.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEANGAIJIN.
Nutritional Info Amount Per Serving
- Calories: 360.4
- Total Fat: 10.0 g
- Cholesterol: 24.9 mg
- Sodium: 622.9 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 6.5 g
- Protein: 12.9 g
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