Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Shred your own mozzarella from a block of cheese or check to make sure that pre-shredded cheese is gluten-free, as some anti-caking agents contain gluten.


"Autumn is a second spring when every leaf is a flower."
-Albert Camus

The refrigerator light goes on...

This is a warm, rich, and very filling meal just made for chilly Autumn days. You can use a butternut squash for this too but they are generally much larger and you would have to double the rest of the ingredients in the recipe (making four servings). I had originally thought about making this recipe using leeks but decided on the more economical white onions. Leeks would bring more sweetness to the dish as well as a lot more fiber.


Acorn Squash Pasta Bake

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Makes great leftovers.

3 tsp olive oil (divided)
1 small acorn squash (about 12 ounces)
1 large white onion (sliced)
3 cups water
1/2 tsp dried rosemary
1/8 tsp salt
fresh ground black pepper (to taste)
1 ounce Parmigiano-Reggiano (grated)
4 quarts water
4 ounces whole wheat or gluten-free pasta noodles (shape of your choice)
4 ounces low moisture mozzarella cheese (shredded)

Acorn Squash Pasta Bake made with fettuccine
Preheat the oven to 325°F.

Cut the acorn squash in half lengthwise. Scoop out the seeds and discard.

Place 1 teaspoon olive oil in a large skillet and swirl.

Place the squash in the pan cut side down and place the pan in the oven. Roast for 45 minutes. Remove and let cool.

Scoop the flesh out the squash and set aside. Dice the peel and set aside.

Place the remaining 2 teaspoons olive oil in a large skillet over medium heat.

Add the onions and cook, tossing frequently, for about 10 minutes. Adjust the heat so the onions don't brown.

Add the squash and the diced peel to the pan with the 3 cups water, rosemary and pepper.

Simmer over medium-low heat for about 20 minutes. Stir frequently.

While sauce is simmering place the water in a large pot over high heat.

When the water boils add the noodles and cook until al dente (about 20 minutes).

Drain the pasta and add to the sauce with the grated Parmigiano.

Preheat the oven to broil.

Toss the pasta well and place each serving in an oven proof bowl.

Top with the shredded mozzarella.

Place in the oven under the broiler for about 2 minutes until the cheese melts.


Nutrition Facts

Serving size: 2 ounces pasta with sauce

Servings: 2

Amount Per Serving

Calories 536 Calories from Fat 156
% Daily Value
Total Fat 18g 28%
    Saturated Fat 7g 27%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 25mg 8%
Sodium 539mg 22%
Total Carbohydrates 78g 26%
    Dietary Fiber 11g 35%
    Sugars 7g
Protein 23g
Vitamin A 16% Vitamin C 48%
Calcium 53% Iron 20%
Vitamin K 5 mcg Potassium 1003 mg
Magnesium 166 mg