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.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Take the obvious, add a cupful of brains, a generous pinch of imagination, a bucketful of courage and daring, stir well and bring to a boil."
-Barnard Baruch, Economist
Acorn squash means Fall to me. This is a great savory dish that's warm and comforting for those cool fall evenings. Note that it uses only half of the acorn squash, leaving the other half for recipes or a fine lunch.
Servings: 2 | Serving size: 2 ounces pasta with veggies
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1||acorn squash (halved and seeded)|
|4 ounces||whole wheat or gluten free penne pasta|
|2 tsp||olive oil|
|2||ribs celery (sliced crosswise)|
|1 large||shallot (peeled and sliced thinly)|
|fresh ground black pepper (to taste)|
|1/4 cup||white wine|
|3 ounces||smoked gouda cheese (shredded)|
Preheat oven to 325°F. Spray a large skillet lightly with oil. Place the acorn squash halves in the skillet, cut side down. Place the pan in the oven and roast for 30 minutes. Remove and let cool in pan.
When the squash is cool cut 1/2 of it into large 3/4 inch cubes. (Put the other half in the fridge for another use.)
Place the water in a large sauce pan over high heat. When the water is boiling, add the penne pasta.
While the pasta is cooking, place a large non-stick skillet over medium heat. Add the celery, shallots and pinenuts. Cook, stirring frequently, for about 10 minutes. Adjust the heat so that none of the ingredients brown, but cook gently.
When the pasta is done, drain, but reserve 1 cup of the cooking water. Add the drained pasta to the skillet with the shallots and celery. Add the white wine, salt and pepper and toss well.
Increase the heat to medium-high. Cook, tossing frequently, for about 3 minutes. Add the pasta water 1/4 cup at a time to help create a sauce. (You may only need about 1/2 cup.)
Add the cubed squash and arugula. Cook for one minute. Add the smoked gouda and cook for about a minute until the cheese is melted. Serve.
Serving size: 2 ounces pasta with veggies
|Calories 538||Calories from Fat 198|
|% Daily Value|
|Total Fat 23g||35%|
|Saturated Fat 9g||43%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 63g||21%|
|Dietary Fiber 7g||30%|
|Vitamin A 30%||Vitamin C 29%|
|Calcium 40%||Iron 23%|
|Vitamin K 35 mcg||Potassium 866 mg|
|Magnesium 168 mg|