Whole Wheat Butternut Squash Pasta Bake
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 1 1⁄2 lbs butternut squash (cut into 1/2 inch cubes)
- 2 1⁄2 cups fat-free evaporated milk
- 2 tablespoons dried herbs (rosemary, sage, tyme, etc.)
- 2 garlic cloves, minced
- 1⁄8 cup low-fat margarine
- 1⁄8 cup whole wheat flour
- 8 ounces whole wheat pasta (cooked al dente)
- 1 cup fat-free parmesan cheese (any combination of low fat or fat free cheese will do)
Directions
- Place squash on a baking dish sprayed with cooking spray, then spray the squash and sprinkle generously with salt and pepper. Roast at 450 for 20 minute.
- Melt margarine with garlic, add flour to make a rough cook over med heat for 3 minute Add evaporated milk and whisk till smooth, cook till thickened. Add dried herbs.
- Toss pasta, squash, sauce and cheese all together.
- Divide into 6 individual baking dishes sprayed with cooking spray.
- Bake at 375 for 30 minute.
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