Ingredients for Acorn Squash And Kale Over Penne
- 1 medium acorn squash
- 1/4 cup water
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 5 ounces (140g) chopped kale
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 0 Crushed Red Pepper Flakes
- 1/4 teaspoon nutmeg
- 1 cup cooked penne pasta
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
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How to Make Acorn Squash And Kale Over Penne
- Preheat oven to 400°F (200°C).
- Halve and deseed one medium acorn squash. Place cut-side down in a casserole dish with 1/4 cup water.
- Cover tightly with plastic wrap and microwave on high for 7-10 minutes, or until tender. Alternatively, roast in the preheated oven for 20-25 minutes.
- While squash cooks, heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat.
- Add 2 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add 5 ounces (140g) chopped kale and 1/2 cup vegetable broth.
- Cover and cook for 3 minutes, stirring occasionally, until kale is wilted.
- Uncover and cook for 1 minute more.
- Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg.
- Once the squash is tender, scoop out the flesh and add it to the Dutch oven along with 1 cup cooked penne pasta.
- Toss gently to combine.
- Sprinkle with 1/2 cup grated Parmesan cheese (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
12g
Carbs
16g
