 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | ounces | penne pasta, wheat | 3/4 | cup, cubes | spaghetti squash cooked 1 large approx. | 1/8 | onion | 1 medium onions chopped | 1 2/3 | fliud ounces | skim milk | 1/3 | tablespoon | all-purpose flour | 1/2 | clove | garlic minced | 1 1/4 | dash | salt, to taste | 7/8 | dash | pepper, to taste | 1/8 | teaspoon | fresh ginger, organic, grated or dried to taste | 1/8 | teaspoon | curry powder | 1 1/3 | ounces | ricotta cheese, fat free | 1 1/8 | tablespoons | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Boil 12 oz. wheat pasta until done to your liking | | 2 | While pasta is cooking - boil 1 butternut squash cubed (aprox. 20). You can also use frozen. When squash is tender mash or puree. | | 3 | Saute onion in skillet until transparent. | | 4 | Add milk, flour, garlic, salt, pepper, ginger and curry to onion. Stir over medium heat until slightly thickened (aprox. 3 min.) | | 5 | Add flour and milk mixture to pureed squash and stir. | | 6 | Pour drained, cooked pasta into 9 x 13" baking dish and place spoonfuls of ricotta across top. Add italian spices to ricotta if desired. | | 7 | Pour butternut sauce over pasta and cheese and spread evenly. Top with parmesan cheese and mozarella if desired. | | 8 | Bake at 350 degrees 30 minutes or until warm. Serve with spinich salad and fresh fruit. |
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