Side Items

Squash and Kale Bake with Nutty Parmesan takes 30 minutes to prepare.

Squash and Kale Bake with Nutty Parmesan takes 45 minutes to cook.

Squash and Kale Bake with Nutty Parmesan makes 4 servings.

The ingredients for Squash and Kale Bake with Nutty Parmesan are:

900 gram(s) Buttercup Squash, Raw (by MAGNOLIADEE)
2 clove Garlic
2 tbsp Parsley, dried
1 tbsp Extra Virgin Olive Oil
0.5 tsp Salt, Sifto Table Salt (by FAREWELLBC)
0.25 cup, whole Almonds
0.25 cup, chopped Walnuts
1 cup, chopped Kale

Here is how you make Squash and Kale Bake with Nutty Parmesan:

* Chop squash into 1 inch chunks. Toss with garlic, parsley, oil and salt and bake for 35-40 min at 400 F in a covered casserole dish.* Meanwhile, grind or finely chop the nuts and mix with salt.* When squash is fork-tender, remove from oven and reduce heat to 350 F. Fold in kale and top with nut mixture. Bake for 6-8 min uncovered until nuts are lightly toasted and kale is wilted.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ITNURSE1.

The nutritional information for Squash and Kale Bake with Nutty Parmesan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 222.5

• Total Fat: 13.0 g
• Cholesterol: 0.0 mg
• Sodium: 305.8 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 5.1 g
• Protein: 6.5 g

The dietary needs meet for Squash and Kale Bake with Nutty Parmesan is Vegetarian