Creamy Baked Butternut Squash Pasta with Crispy Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Butternut Squash Pasta with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Creamy Baked Butternut Squash Pasta with Crispy Topping

Enjoy a cozy, wholesome meal featuring roasted butternut squash blended into a creamy sauce with tangy nonfat Greek yogurt and soft tofu, tossed with whole wheat penne and finished with a light, crispy whole wheat breadcrumb topping. This dish combines the comforting flavors of fall with a boost of lean protein for a balanced dinner.

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NUTRITION

532kcal
Protein
31.5g
Fat
11.2g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Penne (cooked, ~140g)

1 cup Roasted Butternut Squash Cubes (~205g)

1/2 cup Nonfat Greek Yogurt (~150g)

100g Extra-Firm Tofu

1/8 cup Whole Wheat Breadcrumbs (~15g)

1 tsp Olive Oil

Seasonings (Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the butternut squash cubes with olive oil, garlic powder, salt, and pepper. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, press the tofu gently to remove excess moisture and cut into small cubes.

  • 4

    In a large mixing bowl, combine the cooked whole wheat penne, roasted butternut squash, and tofu.

  • 5

    Add the nonfat Greek yogurt to the mixture, stirring gently until the ingredients are well coated. Adjust seasonings as desired.

  • 6

    Transfer the pasta mixture into a lightly greased baking dish.

  • 7

    Sprinkle the whole wheat breadcrumbs evenly over the top to create a crispy layer.

  • 8

    Bake in the oven for an additional 10-12 minutes, allowing the topping to crisp up and the flavors to meld.

  • 9

    Remove from the oven, let cool for a few minutes, then serve warm.

Creamy Baked Butternut Squash Pasta with Crispy Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Butternut Squash Pasta with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Creamy Baked Butternut Squash Pasta with Crispy Topping

Enjoy a cozy, wholesome meal featuring roasted butternut squash blended into a creamy sauce with tangy nonfat Greek yogurt and soft tofu, tossed with whole wheat penne and finished with a light, crispy whole wheat breadcrumb topping. This dish combines the comforting flavors of fall with a boost of lean protein for a balanced dinner.

NUTRITION

532kcal
Protein
31.5g
Fat
11.2g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Penne (cooked, ~140g)

1 cup Roasted Butternut Squash Cubes (~205g)

1/2 cup Nonfat Greek Yogurt (~150g)

100g Extra-Firm Tofu

1/8 cup Whole Wheat Breadcrumbs (~15g)

1 tsp Olive Oil

Seasonings (Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the butternut squash cubes with olive oil, garlic powder, salt, and pepper. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, press the tofu gently to remove excess moisture and cut into small cubes.

  • 4

    In a large mixing bowl, combine the cooked whole wheat penne, roasted butternut squash, and tofu.

  • 5

    Add the nonfat Greek yogurt to the mixture, stirring gently until the ingredients are well coated. Adjust seasonings as desired.

  • 6

    Transfer the pasta mixture into a lightly greased baking dish.

  • 7

    Sprinkle the whole wheat breadcrumbs evenly over the top to create a crispy layer.

  • 8

    Bake in the oven for an additional 10-12 minutes, allowing the topping to crisp up and the flavors to meld.

  • 9

    Remove from the oven, let cool for a few minutes, then serve warm.