By Abrar khan
Pasta bowl in need of a little boost? Butternut squash ribbons add antioxidants like beta-carotene, vitamins, and fiber to this all-in-one dish.
1. 8 oz. spaghetti
2. 1 medium butternut squash (top “neck” portion only, about 12 oz)
3. 4 tbsp. olive oil, divided
4. 2 garlic, thinly sliced
5. 1/2 c. walnuts, chopped
6.1/2 c. dry white wine
7. Kosher salt
83 c. baby kale
To the same skillet, add remaining Tbsp oil and squash; toss to coat. Add wine and 1/4 tsp salt and cook, covered, until just tender, 3 to 5 minutes. Add spaghetti; toss well.
Add kale, toss to combine, then stir in sour cream and mustard; simmer 2 minutes. Fold in walnut mixture and blue cheese.
Mix veg strips with pasta noodles for a perfectly balanced bowl.
Per serving: 540 cal, 29.5 g fat (6.5 g sat), 15 g protein, 360 mg sodium, 58 g carb, 4 g sugar (0 g added sugar), 6 g fiber