Suggested Piece: 7 Qt Roaster & 11" Large SkilletIngredients
8 oz. Spaghetti, whole grain
3 c. Butternut squash (#3 cone)
1 c. Vegetable broth, fat-free & low sodium
1/2 c. Onion (#3 cone)
2 cloves Garlic (#1 cone)
1/4 tsp. Salt
1/4 tsp. Pepper
2 c. Sugar snap peas, trimmed & halved
2 Tbsp. Sage, freshly chopped
1/4 c. Parmesan cheese (#1 cone)
Directions
Prepare pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. In 11" Large Skillet stir together squash, broth, onion, garlic, salt, and pepper. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low for approximately 5 minutes. Remove lid and stir in peas. Cover cracking the lid and return temperature to medium heat for approximately 7-10 minutes or until the squash is tender and most of the liquid has evaporated. Stir in the sage. Serve the squash mixture over the pasta. Sprinkle with the Parmesan cheese!
