Butternut Squash Baked Spaghetti: A Baked Spaghetti Recipe with A Butternut Squash Sauce

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If you are used to thinking of baked spaghetti recipes as ground beef concoctions for the kids, think again. This butternut squash spaghetti pie is baked spaghetti all grown-up. Indeed, it is comfort food at its best.

With a sauce of tender butternut squash, garlic (Here are some great garlic presses for you!), and onions tossed with fresh spinach, sweetened dried cranberries and Parmesan cheese, this baked spaghetti recipe is one you’ll want to make again and again. Indeed, it is the perfect hearty main dish for Thanksgiving and Christmas for the vegetarians at the table. But the truth is everyone will love this recipe.

Serve this baked pasta with maple roasted asparagus, homemade Italian bread in your bread machine, and mulled apple cider for a soul-warming vegetarian meal the whole gang will appreciate. Then, add a slice of pumpkin cheesecake for the perfect ending to this fall meal.

Recommended Reading: 25 Gadgets That Make Healthy Cooking Easy

To save time, buy the pre-peeled, pre-cut butternut squash, available in most grocery stores in the fall.

Butternut Squash Baked Spaghetti

Ingredients

For the Butternut Squash Sauce:

  • 12 oz. butternut squash, peeled and cut into 1-inch chunks
  • 3 cloves garlic
  • 1 small onion, diced (Here are some great onion choppers for you!)
  • 1 cup water
  • 1/2 cup non-fat milk

For the Baked Spaghetti:

  • 1 16 oz. package whole grain spaghetti (such as Barilla)
  • 1 10 oz. package fresh spinach
  • 1/2 cup sweetened dried cranberries (use a food dehydrator to dry your own fresh cranberries!)
  • 1/2 cup liquid egg substitute (such as Egg Beaters)
  • 1 cup sharp low-fat cheddar cheese.
  • 1/2 cup Parmesan cheese

Directions

  1. Make the sauce first: Place the first four ingredients (through water) in a large saucepan and bring to a boil. Reduce heat to medium low and simmer for 20 to 25 minutes until squash is tender when pierced with a fork.
  2. Pour into a blender. Add milk and puree until smooth.
  3. Preheat oven to 375 degrees F. Spray a 10-inch springform pan with nonstick cooking spray.
  4. Cook pasta according to package directions. Drain and place in a large mixing bowl.
  5. Add the butternut squash sauce and remaining ingredients, except for the Parmesan cheese.
  6. Pour into the prepared springform pan. Place pan on a baking sheet.
  7. Sprinkle the Parmesan cheese over the top of the spaghetti pie.
  8. Bake 45 to 50 minutes. Remove from oven and let rest 10 minutes before cutting.

Makes 8 to 10 servings.

Per serving (based on 8): 303 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 199 mg sodium, 57 g carbohydrate, 2 g fiber, 17 g protein, 158% vitamin A, 33% vitamin C, 21% calcium, 21% iron

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