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, english

  ¼ cup, chopped or 29g

Directions

1. Preheat the oven to 425°F.
2. Toss the cubed butternut squash with one-third of the olive oil and a pinch of salt. Roast for 40-50 minutes until soft and lightly caramelized.
3. In a pan over low-medium heat, warm the remaining olive oil. Sauté the garlic, stirring frequently to avoid burning. Add the chili flakes and cook for another minute.
4. Cook the spaghetti according to package instructions, reducing the cooking time by one minute.
5. Mash half of the roasted butternut squash. Add both the mashed and whole squash pieces to the pan with the garlic and chili.
6. Combine the drained pasta and spinach with the squash mixture in the pan. Season with pepper, lemon juice, and additional salt and chili flakes if desired.
7. Serve immediately, garnished with chopped walnuts and lemon zest.

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