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Roasted Butternut Squash and Pasta
Source: dLife

Baked squash coated in a delicious onion mixture.

Prep Time: 10 minutes
Cook Time: 75 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 227.1
Total Carbs 34.5 g
Dietary Fiber 3.9 g
Sugars 4.7 g
Total Fat 7.5 g
Saturated Fat 1.8 g
Unsaturated Fat 0.8 g
Potassium 83.4 mg
Protein 5.9 g
Sodium 148.2 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half and scoop out the seeds. Coat 1 side of each of 2 heavy duty foil sheets with cooking spray. Wrap the squash in the foil, place on a baking sheet, and bake until tender, roughly 1 hour.
  2. Scoop out the baked squash flesh and roughly chop.
  3. In a nonstick skillet, sauté the olive oil, garlic, and onion.
  4. Remove the pan from heat and stir in the vinegar and oregano. Add the squash and then stir to coat it in the onion mixture. Add the pasta and toss to mix. If desired, season with freshly ground black pepper.

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