Vegetarian

Acorn Squash and Kale Over Penne takes 15 minutes to prepare.

Acorn Squash and Kale Over Penne takes 12 minutes to cook.

Acorn Squash and Kale Over Penne makes 6 servings.

The ingredients for Acorn Squash and Kale Over Penne are:

6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
1/4 cup water
1 tablespoon olive oil
2 garlic cloves, minced
8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup organic vegetable broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon grated nutmeg
4 cups hot cooked penne
2/3 cup shredded Parmesan cheese

Here is how you make Acorn Squash and Kale Over Penne:

1. Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.2. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.Serving Size: serving size: 2 cups pasta mixture and about 4 teaspoons cheeseNumber of Servings: 6Recipe submitted by SparkPeople user C_ANEMONE.

The nutritional information for Acorn Squash and Kale Over Penne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 355.9

• Total Fat: 6.7 g
• Cholesterol: 7.2 mg
• Sodium: 900.4 mg
• Total Carbs: 68.2 g
• Dietary Fiber: 15.9 g
• Protein: 14.1 g