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Ingredients
US|METRIC
8 SERVINGS
- 1 butternut squash (medium, peeled, halved, seeded, and chopped into 1-inch cubes)
- 2 garlic cloves (finely chopped)
- 2 sprigs fresh thyme
- 1/2 tsp. grated nutmeg (freshly)
- 3/4 tsp. sea salt
- 1 cup low sodium vegetable broth
- 1 1/2 cups light coconut milk (canned)
- 4 cups pasta shells (or penne, cooked and drained, your choice, gluten-free or regular pasta!)
- 1/4 cup gruyère (Parmesan, or nutritional yeast)
- coconut oil cooking spray (for the pan)
- 1/2 cup panko bread crumbs
- 1 Tbsp. garlic powder (granulated)
- 1/4 tsp. sea salt
- 1/2 cup kale leaves (finely chopped)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium340mg14% |
| Potassium480mg14% |
| Protein9g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A130% |
| Vitamin C30% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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