| 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 |
lg |
Sage leaves plus; chopped, up to 4 |
| 1 |
|
Leaf; minced |
| 2 |
ts |
Canola oil |
|
|
Salt and pepper; to taste |
| 12 |
oz |
Spaghetti |
|
|
(eggless if desired) |
| 2 |
tb |
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.
1. Preheat oven to 425 F. Set a large pot of water to boil.
2. 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.
3. While squash roasts, cook spaghetti according to package directions.
4. 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.
5. 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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