Roasted Acorn Squash, Onion and Tomato Pasta
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Yield: 6-8 servings
2 TBS olive oil
1 tsp garlic, chopped (1 clove)
1 package Spaghetti (Tinkyada Organic Brown Rice Spaghetti brand)
1 Acorn Squash, cut into medium chunks
1 Medium White Onion, cut into medium chunks
2 Tomatoes, cut into medium chunks
1 Cup Maple Syrup
1 TBS Soy Sauce
1 tsp salt
1 tsp pepper
Sauce:
In a small pan, add approximately 1 tsp of the olive oil (just enough to cover bottom of pan) and garlic. Cook until garlic is soft; then add maple syrup and soy sauce. Bring mixture to a boil, then simmer for approximately 10 minutes until reduced.
Place acorn squash onto baking sheet lined with parchment paper or sprayed with cooking spray. Drizzle with olive oil, sprinkle with salt and pepper. Cook at 400 degrees for approximately 30 minutes until squash is slightly tender. Add onion; drizzle with olive oil, sprinkle with salt and pepper. Bake another 20 minutes. Add tomatoes and bake another 10 minutes. Once vegetables are slightly browned and tender, remove from oven and set aside.
Remove peel from chunks of squash. Place in bowl with other vegetables and add half the sauce.
Cook spaghetti according to package directions, drain and place in large pan. Add vegetables and remaining sauce over top. Gently mix.
Adapted from Zestycook.com
