Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Italian
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
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
Preparation
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.
Cook's Notes
Nutrition Information
Calories: 306
;
Total Fat: 6g
;
Saturated Fat: 2g
;
Polyunsaturated Fat: 3g
;
Carbohydrates: 54g
;
Protein: 12g
;
Calcium: 293mg
;
Sodium: 297mg
;
Iron: 4mg
;
Fiber: 8g