So I think I've mentioned before that I don't believe in cooking. But for some reason I tried this recipe yesterday. It was delicious. And a lot of work. We'll see if I ever make it again.
I did use less chili flakes than called for, and I was glad--it still had a little heat. And I am realizing now that I forgot to include the nutmeg and sage powder. It was still delicious.
Butternut Squash and
Spinach Pasta Casserole Recipe with Caramelized Onions
Some serious effort in
the kitchen goes a long way in this amazing Butternut Squash and Spinach Pasta
Casserole Recipe with Caramelized Onions. Delicious and filling, each serving
is just 5 Points+ making it a great Weight Watchers dinner recipe idea.
Ingredients
·
2 cups dry, high fiber
pasta (like Ronzoni Smart Taste)
·
4 cups butternut squash,
cut into small cubes
·
3 large onions, thinly
sliced
·
16 oz fresh spinach
leaves
·
8oz fresh, whole milk
mozzarella, sliced
·
15oz container fat free
ricotta
·
2 tbsp light butter (I
used Brummel & Brown)
·
1/4 cup whole wheat
flour
·
1 ½ cups fat free milk
·
1/2 cup fresh basil,
finely chopped
·
1/4 cup fresh parsley,
finely chopped
·
6 cloves garlic, minced
·
1/2 tsp nutmeg
·
1/2 tsp dried sage
powder
·
1 tsp chili flakes
·
1 tsp olive
oil
·
2 tsp salt
·
1 tsp black pepper
·
1/2 cup grated Parmesan
Instructions
1.
To roast the butternut
squash, preheat oven to 425F. Lightly spray the butternut squash with an olive
oil mister and sprinkle with salt and pepper. Roast the butternut squash for about
30 minutes.
2.
Meanwhile, set a
non-stick skillet over medium heat and heat olive oil. Then add cloves of
garlic and a pinch of chili flakes.
3.
Heat until garlic begins
to soften, about 2 minutes. Add in spinach and sauté until spinach is
completely wilted. Set aside on a paper towel to drain.
4.
Prepare pasta according
to package directions. Drain and set aside.
5.
To caramelize the
onions, melt 1 tablespoon of butter in a large nonstick skillet over medium
heat. Add the onions with a tsp of salt and cook down for about 20-30 minutes,
until onions turn brown. Set aside.
6.
To make the creamy
sauce, bring the milk, nutmeg, sage, ½ tsp pepper, and remaining chili flakes
to a simmer.
7.
In a separate sauce pan,
make the roux by melting the remaining tbsp. of butter and then adding in the
flour. Stir until doughy (about one minute).
8.
Whisk the milk into the
butter and flour mix (the roux). It should be smooth and velvety, not chunky or
too thick. If it is, just add some more milk to thin it out. Add in the
Parmesan, and whisk until smooth. Set aside.
9.
In a small bowl, combine
ricotta, basil, remaining garlic, salt, pepper and chili flakes.
10.
Now, preheat the oven to
375.
11.
In a large, 5qt
casserole dish, place a layer of noodles, spinach, butternut squash, onions,
and then dot with a third of ricotta. Then cover with about 1/4 of the cream
sauce. Repeat with the remaining ingredients until are used up.
12.
Then top evenly with the
sliced mozzarella.
13.
Bake for about 20-25
minutes, or until bubbling.
14.
Turn the broiler on and
bake for another 5 minutes, or until browned on top.
15.
Remove from oven and let
cool for about 15-20 minutes.
Preparation time: 30
minute(s)
Cooking time: 1 hour(s)
30 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate
Number of servings
(yield): 12
Culinary tradition: Italian
Entire recipe makes 12
servings
Serving size is 1/12th of casserole
Each serving = 5 Points +
Serving size is 1/12th of casserole
Each serving = 5 Points +
PER SERVING: 192 calories; 4g fat; 30g
carbohydrates; 12g protein; 4g fiber
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