Ingredients
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8 ounces Whole Wheat Pasta
3 tablespoons Cooking Oil
Crushed Red Pepper Flakes, to taste
Fresh Parsley, minced (optional)
Grated Parmesan Cheese (optional)
5 cups Acorn Squash, diced
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2 cups Tomato, diced
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1/4 cup Onion, diced
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3 cloves Garlic, minced
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Preparation
Bring a large pot of water to a boil.
While water is heating, add oil to a medium skillet over medium heat.
Add onion, garlic and red pepper flakes. Cook for 1 minute. Add tomatoes, squash, salt and pepper. Cook until tender, about 15 minutes.
When squash is done cooking, cook pasta until tender according to package instructions.
Drain pasta and combine with squash and tomato sauce.
Serve hot with parsley or parmesan cheese if desired.
Nutrition Facts
Serving Size
1/4 of recipe without parmesan or parsley
% Daily Value
Calories
396
Fat
12 g
15%
Saturated Fat
1 g
5%
Cholesterol
0 mg
0%
Sodium
157 mg
7%
Total Carbohydrates
67 g
24%
Fiber
11 g
39%
Sugars
9 g
Protein
10 g
20%
Ingredient Nutrition Info
Acorn squash is a good source of fiber and potassium.
Tomatoes are a good source of vitamin A, vitamin C, vitamin K and potassium.
Onions are a good source of vitamin C and vitamin B6.
Garlic contains vitamin B6, manganese and phosphorus.