Recipe Name Healthy pasta with butternut squash Submitted by Guest Recipe Description You can alter this recipe to suit your nutritional and calorie needs. Add chicken, shrimp, additional cheese or roasted walnuts. Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 45 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 12 ounces penne pasta, wheat 4 1/2 cups, cubes spaghetti squash cooked 1 large approx. 1 onion 1 medium onions chopped 1 1/4 cups skim milk 2 tablespoons all-purpose flour 1 tablespoon garlic minced 1/2 teaspoon salt, to taste 1/4 teaspoon pepper, to taste 1 teaspoon fresh ginger, organic, grated or dried to taste 1 teaspoon curry powder 8 ounces ricotta cheese, fat free 1/3 cup grated parmesan Steps Sequence Step 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.