Butternut Squash and Sage Spaghetti with Zucchini Noodles
Ingredients
The sauce
-
2
Tbsp
olive oil
-
1
medium
onion, chopped into large chunks
-
3
cloves
garlic, minced
-
2
lb.
butternut squash, peeled and cut into cubes (about 3 cups)
-
¼
tsp
nutmeg
-
to taste
salt and pepper
-
3
leaves
sage, minced
-
2
cups
vegetable broth
The pasta
-
8
oz.
Barilla whole wheat spaghetti
-
2
medium
zucchini, spiralized
Instructions
- Heat olive oil in a large skillet over medium heat and sauté onion and garlic until translucent.
- Add butternut squash, nutmeg, salt, and pepper, cover, and stir occasionally for about 8 minutes.
- Add sage and cook for an additional minute.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until squash is soft.
- While the squash simmers, boil salted water in a large pot and cook spaghetti according to package directions. Drain and set aside.
- Once the squash mixture is ready, purée it in a food processor or blender until smooth, adding broth or water for a thinner sauce if needed.
- Combine the spaghetti, zucchini noodles, and sauce in the skillet and cook over medium heat for about 2 minutes until well mixed.
- Season with additional salt, pepper, and sage, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
322
Total fat
9g
Total carbohydrates
58.5g
Total protein
10.6g
Sodium
555.9mg
Cholesterol
0mg
You might also like