Acorn Squash and Kale Over Penne

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Nutritional Info

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

View full nutritional breakdown of Acorn Squash and Kale Over Penne calories by ingredient

Introduction

A 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.

Health.com

Minutes to Prepare: 15

Minutes to Cook: 12

Number of Servings: 6

Ingredients

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

Directions

1. Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.

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.