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Pasta With Roasted Winter Squash, Pine Nuts, And Fresh Sa

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Vegetables Vegan Veglife1 4 Servings

INGREDIENTS

1 1/4 lb Winter squash, peeled
Cut into 1/2-inch cubes
about 3 cups
2 Sage leaves plus, chopped
up to 4
1 Leaf, minced
2 t Canola oil
Salt and pepper, to taste
12 oz Spaghetti
eggless if desired
2 T Pine nuts
1 1/2 c Vegetable stock

INSTRUCTIONS

Makes 4 servings  An autumn dish with southwest flavors. If you can't
find fresh sage,  substitute 1/2 teaspoon dried. Mix 2/3 with squash
for baking and  sprinkle the rest over top for garnish. Butternut is
the quickest  winter squash to fix, but Sweet Mama, Delicata, and Acorn
are also  delicious.  Preheat oven to 425 F. Set a large pot of water
to boil. In a large  bowl, combine squash, chopped sage, oil, salt, and
pepper. Toss to  mix. Spread squash in one layer on a large nonstick
baking sheet.  Roast for 20 minutes until soft and brown on the
outside, stirring  once after 10 minutes. While squash roasts, cook
spaghetti according  to package directions. In a dry nonstick skillet,
saute pine nuts  over medium-high heat until golden brown, 2 to 3
minutes. Remove from  skillet and set aside. In the same skillet, heat
vegetable stock to a  simmer; keep warm. When pasta is done, drain well
and place in a  serving bowl. Add squash, pine nuts, and vegetable
stock. Toss to mix  and sprinkle with minced sage.  OVO/VEGAN  PER
SERVING: 413 CAL (14% from fat), 12g PROT. 7g FAT, 78g CARB, 56mg  SOD,
0mg CHOL, 8g FIBER  By "Karen C. Greenlee" <greenlee@bellsouth.net> on
Mar 13, 1999.  Recipe by: Veggie Life Magazine, November 1998, page 23
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 447
Calories From Fat: 60
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 188mg
Potassium: 880.4mg
Carbohydrates: 83.3g
Fiber: 7.8g
Sugar: 5.8g
Protein: 15.3g


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