Name: Shrimp and Butternut Squash Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz shrimp; 1 cup butternut squash; 0.5 cup cottage cheese; 0.33 cup whole wheat penne; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried sage; 1 tbsp nutritional yeast

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

YOUR SOLIN GENERATED RECIPE

Shrimp and Butternut Squash Pasta Bake

Roasted butternut squash and cottage cheese are blended into a velvety sauce, then baked with tender shrimp and whole wheat pasta for a high-protein comfort meal.

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NUTRITION

Protein

50.8g

Fat

7.7g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

1 cup butternut squash

0.5 cup cottage cheese

0.33 cup whole wheat penne

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried sage

1 tbsp nutritional yeast

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PREPARATION

1
Preheat oven to 400°F and toss cubed butternut squash with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
2
Roast the squash for 20 minutes until the edges are tender and slightly caramelized.
3
Boil the whole wheat penne in a pot of salted water until al dente, then drain and set aside.
4
In a high-speed blender, combine the roasted squash, cottage cheese, dried sage, and nutritional yeast until the mixture is completely smooth and creamy.
5
In a skillet over medium heat, sauté the shrimp and minced garlic for 3 minutes until the shrimp are pink and opaque.
6
Toss the cooked pasta and sautéed shrimp with the squash sauce in a small baking dish until every piece is evenly coated.
7
Bake at 375°F for 10 minutes until the sauce is bubbly and the top is lightly golden.