RECIPE FOR BUTTERNUT SQUASH SPAGHETTI RECIPES

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH | BETTER HOMES ...

Spaghetti with Roasted Butternut Squash | Better Homes ... image

Squash is the star in this hearty pasta dish featuring a combination of bacon, nuts, roasted garlic, and browned butter.

Provided by Better Homes & Gardens

Total Time 40 minutes

Number Of Ingredients 10

Ingredients

1 2 pound butternut squash, peeled and cut in 2-inch pieces
1 bulb garlic, separated into cloves and peeled, (halve large cloves)
3 tablespoons olive oil
1 14-16 ounce package dried multigrain, whole wheat, or regular spaghetti
¼ cup butter
3 slices bacon, crisp-cooked and crumbled
½ cup walnuts, chopped and toasted
½ teaspoon freshly grated nutmeg or 1/4 tsp. ground nutmeg
? cup shredded Pecorino cheese
Sliced green onion (optional)

Steps:

Heat oven to 425 degrees F. In 15x10x1-inch baking pan toss together squash, peeled garlic cloves, oil, and 1/4 teaspoon each salt and black pepper. Evenly spread squash in pan. Bake 15 to 18 minutes or until squash is tender and lightly browned.
Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.
In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.
In serving bowl toss spaghetti with about half the browned butter. Toss squash, garlic, bacon, nuts, and nutmeg with remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions. Makes 8 servings.

Nutrition Facts : Calories 398 calories, CarbohydrateContent 47 g, CholesterolContent 22 mg, FatContent 19 g, ProteinContent 13 g, SaturatedFatContent 6 g, SodiumContent 250 mg

BUTTERNUT SQUASH SPAGHETTI SAUCE RECIPE - FOOD.COM

Butternut Squash Spaghetti Sauce Recipe - Food.com image

When I heard about this recipe from a friend of mine, I smiled and nodded and thought to myself - no WAY will my kids eat this - or me for that matter! But she kept saying how delicious it was so I tried it and boy was she right! My friend created this recipe because her husband won't eat vegetables so she finds ways to "hide" them from him. It looks and taste just like spaghetti sauce - the sauce is a little thicker and not quite the robust red that spaghetti sauce is. Try it at least once! I used lots of garlic because I love it so modify to your tastes. As a suggestion, I would add only one can of stewed tomatoes and tomato sauce before adding the second cans until you do a taste test Same suggestion with the tomato paste. Tomato sauce can't get much healthier than this. If you try it, I'd love to know of any modifications you made.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 butternut squash (prepared as you choose steamed or baked, I bake mine)
2 (15 ounce) cans stewed tomatoes
2 (8 ounce) cans tomato sauce
4 -6 garlic cloves (minced)
4 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

In a blender/food processor, puree the squash and the can(s) of tomatoes. You may have to do more than one batch.
In a sauce pan, simmer the puree and add the remaining ingredients.
Add more stewed tomatoes, sauce and/or paste as needed.
Simmer for 15-20 minutes.
Wonderful served over whole wheat pasta with a big green salad and crusty bread.
Enjoy!

Nutrition Facts : Calories 233.2, FatContent 1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1244.9, CarbohydrateContent 57.7, FiberContent 10.5, SugarContent 21.2, ProteinContent 7.4

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