Butternut Squash Bake

Butternut Squash Bake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 7.8 g
  • Cholesterol: 7.4 mg
  • Sodium: 248.0 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 8.4 g

View full nutritional breakdown of Butternut Squash Bake calories by ingredient
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High fiber side dish made with whole wheat noodles. You can change the cheeses to fit your tastes. High fiber side dish made with whole wheat noodles. You can change the cheeses to fit your tastes.
Number of Servings: 8


    1 1/2 lb cubed butternut squash (about 4 3/4 cups)
    2 tbsp olive oil
    8 ounces whole wheat rigatoni or penne
    1/2 cup chopped onion
    1 tbsp chopped garlic
    1/2 cup fresh parsley or 1/4 cup dried
    1/2 cup grated parmesan cheese
    1 ounce goat cheese crumbles
    4 ounces fat free cream cheese
    1 tbsp lemon juice
    2 tbsp Smart Balance Buttery Spread Light (or sub)


Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.

In Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the margarine/butter. Add onions and garlic; cook and stir over medium heat for 3 to 5 minutes, until tender. Stir in lemon juice.

Add noodles and squash to shallot mixture. Stir in the cheeses and parsley and mix together. Transfer to greased 2-quart oval gratin dish or baking dish.

Bake, uncovered, 10 minutes. Makes 8 side dish servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KIERAE.

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