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Prep Time:45 minsTotal Time:45 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:8Yield:8 cups
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundbutternut squash, peeled, seeded and cut into 1-inch cubes (3 cups)1mediumonion, chopped4clovesgarlic, divided2tablespoonstomato paste2tablespoonsextra-virgin olive oil, divided1teaspoonsalt, divided¼teaspoonground pepper1poundwhole-wheat spaghetti½cupalmonds, coarsely ground1tablespoonchopped fresh sage1cup"no-chicken" broth or vegetable broth, warmed3tablespoonsnutritional yeast
Cook Mode(Keep screen awake)
Ingredients
1poundbutternut squash, peeled, seeded and cut into 1-inch cubes (3 cups)
1mediumonion, chopped
4clovesgarlic, divided
2tablespoonstomato paste
2tablespoonsextra-virgin olive oil, divided
1teaspoonsalt, divided
¼teaspoonground pepper
1poundwhole-wheat spaghetti
½cupalmonds, coarsely ground
1tablespoonchopped fresh sage
1cup"no-chicken" broth or vegetable broth, warmed
3tablespoonsnutritional yeast
DirectionsPreheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.Meanwhile, cook spaghetti according to package directions. Drain.Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and 1/4 teaspoon salt; cook, stirring, 1 minute more. Set aside.When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining 1/2 teaspoon salt. Puree until very smooth.Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.Originally appeared: EatingWell.com, August 2018; updated October 2022
Directions
Preheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.Meanwhile, cook spaghetti according to package directions. Drain.Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and 1/4 teaspoon salt; cook, stirring, 1 minute more. Set aside.When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining 1/2 teaspoon salt. Puree until very smooth.Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.
Preheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.
Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.
Meanwhile, cook spaghetti according to package directions. Drain.
Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and 1/4 teaspoon salt; cook, stirring, 1 minute more. Set aside.
When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining 1/2 teaspoon salt. Puree until very smooth.
Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.
Originally appeared: EatingWell.com, August 2018; updated October 2022
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Nutrition Facts(per serving)137Calories4gFat21gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
