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Patrycja P.: "Really tasty, I didn't have walnut so added sunfl…" Read More
10Ingredients
35Minutes
740Calories
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Ingredients
US|METRIC
2 SERVINGS
- 200 grams spaghetti (use gluten-free if you are gluten-intolerant)
- 3 Tbsp. olive oil
- 3 garlic cloves (finely diced)
- 2 cups butternut squash (cubed, / half a medium butternut squash)
- 100 grams spinach
- 1/2 tsp. chilli flakes (depending on level of heat and your preference)
- 1/2 lemon zest (and juice)
- salt
- pepper
- 30 grams walnuts (finely chopped)
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories740Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium440mg18% |
Potassium1150mg33% |
Protein19g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate101g34% |
Dietary Fiber9g36% |
Sugars6g |
Vitamin A400% |
Vitamin C80% |
Calcium20% |
Iron45% |
* 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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Reviews(4)
Brenna Smeriglio Maby 8 years ago
My husband and I love everything pumpkin so I was excited to try this recipe. I was surprised when taking a closer look that the recipe didn't call for any actual pumpkin. That said, this was a very tasty dish and I would make it again. To up the pumpkin factor I omitted the smashed squash for 1 cup of pumpkin purée. I also added some nutmeg which complimented the walnuts very well. Tip: reserve your past water to use after you add the pasta to the pan...it will loosen the squash mixture and help it to coat the noodles.