Pumpkin Spinach Walnut Spaghetti (Printer-Friendly)
A nourishing blend of pumpkin, spinach, walnuts, and gluten-free spaghetti, perfect for a quick wholesome meal.
# What You'll Need:
→ Pasta
01 -
7 oz gluten-free spaghetti
→ Vegetables
02 -
2 cups cubed butternut squash
03 -
3.5 oz fresh spinach
04 -
½ lemon, zested and juiced
05 -
2-3 garlic cloves, finely diced
→ Pantry
06 -
3 tbsp extra virgin olive oil
07 -
½ to 1 tsp chili flakes
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Nuts
10 -
1 oz chopped walnuts
# Steps to Follow:
01 -
Toss cubed butternut squash with 1 tablespoon olive oil and salt. Spread on a baking tray and roast at 430°F for 25-30 minutes, stirring halfway through until soft and caramelized.
02 -
Heat 2 tablespoons olive oil in a pan over medium heat. Gently fry garlic, stirring frequently, until fragrant. Add chili flakes and cook an additional 1-2 minutes.
03 -
Boil spaghetti according to package instructions, cooking one minute less than usual to maintain firmness. Drain and set aside.
04 -
Mash half of the roasted butternut squash and add it along with the whole chunks to the garlic and chili oil. Add drained spaghetti and fresh spinach, mixing gently until spinach wilts.
05 -
Adjust seasoning with salt, pepper, and a squeeze of lemon juice. Optionally drizzle with extra olive oil. Serve immediately topped with chopped walnuts and lemon zest.
# Extra Suggestions:
01 -
Use any firm pumpkin variety if butternut squash is unavailable, ensuring it has dense flesh for best texture.