Butternut Squash and Walnut Spaghetti
This Butternut Squash and Walnut Spaghetti Recipe with spinach and garlic in a cream sauce is SO GOOD! It's fresh, tasty and looks beautiful in the bowl.
Servings: 4 servings
Calories: 874kcal
Ingredients
- 1 16 ounce package dry spaghetti
- 2 cups cubed butternut squash
- Salt and pepper to taste
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 3 cups baby spinach roughly chopped
- ½ cup grated Parmesan cheese
- 1 lemon zested and juiced
- ½ cup walnuts toasted and coarsely chopped
Instructions
- Preheat oven to 400 degrees.
- Prepare a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
- Toss cubed butternut squash with 1 tablespoon olive oil and season as desired with salt and pepper.
- Bake in the oven for 30 to 40 minutes (depending on the size of the squash) or until the squash is softened. Tip: During the last 5 minutes of baking time, add the walnuts to one corner of the baking sheet to toast lightly.
- Meanwhile, cook spaghetti according to package instructions.
- Drain and return to pot. Toss with lemon juice.
- In a large skillet, heat 1 tablespoon over medium-high heat.
- Stir in garlic and red pepper flakes.
- Add the heavy cream and bring to a simmer. Stir in spinach.
- Add parmesan and cooked squash.
- Pour sauce over spaghetti and toss to combine.
- Serve topped with chopped walnuts, additional grated Parmesan, and lemon zest if desired.
Nutrition
Serving: 1g | Calories: 874kcal | Carbohydrates: 100g | Protein: 24g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 78mg | Sodium: 265mg | Potassium: 781mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10574IU | Vitamin C: 22mg | Calcium: 248mg | Iron: 3mg
