Butternut Squash, Spinach and Walnut Spaghetti

Ingredients

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  2 cloves, minced or 6g

• Squash

  Winter, butternut, raw

  2 cup, cubes or 280g

• Spinach

  Raw

  4 cup or 120g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Lemon zest

  1 lemon or 4g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Walnuts

  Nuts, black, dried

  4 tbsp or 31g

Directions

1. Preheat the oven to 425°F.
2. Coat the cubed butternut squash in one-third of the olive oil and season with salt. Bake for 40-50 minutes until soft and lightly caramelized.
3. Heat the remaining olive oil in a pan over low-medium heat. Sauté the garlic, stirring frequently to prevent burning. Add the chili flakes and cook for another minute or two.
4. Cook the spaghetti for a minute less than the package instructions.
5. Mash half of the roasted butternut squash with a fork or potato masher. Add both mashed and whole squash chunks to the pan with the chili and garlic.
6. Add the drained pasta and spinach to the pan. Mix well with the squash mixture. Season with pepper, lemon juice, and additional salt and chili flakes if needed.
7. Serve immediately, garnished with chopped walnuts and lemon zest.

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