Spaghetti with Garlic-Roasted Squash

Boil spaghetti while roasting cubed butternut squash with garlic and thyme, then toss together with olive oil and fresh herbs.

Vegetarian Healthy Quick Pasta Squash

Estimated Nutrition

Calories

582.5

kcal / serving

582.5 kcal total

Carbs

94.2g

per serving

94.2 g total

Fat

15.8g

per serving

15.8 g total

Protein

15.6g

per serving

15.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

110

Spaghetti

NutsSeeds

clove

Garlic

crushed

sprig

Thyme

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

plus extra for drizzling

Vegetables

100

Butternut Squash

peeled, cut into 1cm cubes

Method

Preheat the oven to 200°C.

Cook the pasta according to packet instructions and drain.

Mix the squash, olive oil, garlic, and two thyme sprigs in a bowl with seasoning.

Spread the squash mixture onto a non-stick baking sheet.

Roast the squash for 8 to 10 minutes until tender.

Discard the roasted thyme sprigs.

Stir the roasted squash into the warm pasta.

Drizzle with olive oil and garnish with the remaining thyme sprig.