Rating: 4 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 3
  • 5 star values: 8

This meatless dish combines two autumn vegetables that I love. It's warming, spicy, and very satisfying. It's homey enough to serve on weeknights and festive enough to serve during the holidays.

Recipe by Cooking Light November 2002

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.

  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.

  • Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.

  • Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

437 calories; calories from fat 28%; fat 13.4g; saturated fat 6.1g; mono fat 5.1g; poly fat 1g; protein 16.5g; carbohydrates 63.6g; fiber 5.3g; cholesterol 25mg; iron 3.1mg; sodium 607mg; calcium 297mg.
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