MACRO-FRIENDLY RECIPE: BUTTERNUT SQUASH PASTA BOWL
Fall is my favorite season and part of that is making yummy, hearty meals that warm you up and bring together the flavors of the season. This pasta bowl uses seasonal butternut squash and is packed with other veggies (coming in at nearly 20g of fiber!) as well as protein. It’s an easy plant-based recipe that you can prep for the whole week or share with the whole family.
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PLANT-BASED RECIPE: BUTTERNUT SQUASH PASTA BOWL
PREP TIME: 15 minutes | COOK TIME: 45 minutes | MAKES: 4 servings
WHAT YOU NEED:
680g Butternut squash, cubed - we used the pre-chopped & frozen
680g Cauliflower, chopped - we used frozen
168g Banza pasta
100g Spinach, fresh
100g Kale, fresh, chopped
340g Yellow or white onion - we used pre-chopped, frozen
240g Low-sodium vegetable broth
5g Minced garlic
5g Olive oil cooking spray
84g Parmesan cheese - use a vegan substitute to make recipe vegan
30g Toasted pine nuts for garnish
red pepper flakes, salt and pepper to taste
WHAT TO DO:
Preheat the oven to 400 degrees.
Add butternut squash to a bowl and toss with cooking oil spray and salt and pepper and place on a baking sheet. (Be sure to spray baking sheet with cooking oil spray or use parchment paper.) Roast in the oven for 15-20 minutes or until the squash starts to turn golden brown.
While squash is cooking, cook the pasta according to package directions.
Spray a medium-sized skillet with cooking oil spray and heat over medium heat. Once the skillet is hot, add minced garlic and onion and sauté until onions start to become translucent.
Add the broth, red pepper flakes and salt and pepper and simmer over low heat to combine the flavors.
Once pasta is cooked and drained and squash has come out of the oven, add both to the skillet along with the kale, cooking for a few minutes and then finally add in the spinach and cook until spinach starts to wilt. (If anything is sticking to the pan, you can use a little bit of water to deglaze the pan and help it become unstuck by moving mixture around with a non-stick spatula.)
Separate into two bowls and top with parmesan cheese and pine nuts and enjoy!
MACROS PER SERVING: 23P/15F/65C, 503 calorie
You can find the recipe in the MyFitnessPal database by searching:
“KLN Recipe: Butternut Squash Pasta Bowl”.
TRY IT: To increase the protein of this meal, we recommend pairing it with roasted chicken breast or a piece of salmon, seasoned with salt and pepper and a little garlic powder.
For more easy, macro-friendly recipes like this one, be sure to download our free meal prep cookbook, Everyday Macros. It’s full of batch recipes and meal ideas for your whole week! Also check out these other macro-friendly seasonal recipes, perfect for Fall: