| Curated Just for You | Test Kitchen Approved |

Serves: 2 | Prep Time: 20 minutes | Total Time: 1 hour

Ingredients

7 oz. spaghetti

3 tbsp olive oil

2-3 garlic cloves, finely chopped

2 cups of cubed butternut squash / pumpkin

1/2 cup fresh spinach

½-1 tsp chili flakes, to taste

½ lemon, zest and juice

salt and pepper, to taste

1/4 cup walnuts, finely chopped

Directions

1. Pre-heat oven to 435 degrees. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt and place in a baking sheet so that the squash is in one layer. Bake for about 40-50 minutes, until squash turns soft and is lightly caramelized.

2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chili flakes and cook for another minute or two stirring frequently.

3. Cook spaghetti for a minute shorter than you would normally.

4. Once cooked, mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chili and garlic.

5. Add drained pasta and washed spinach into the pan. Mix well. Season with salt & pepper. Add a squeeze of lemon juice and additional chili, if needed.

6. Serve immediately with chopped walnuts and lemon zest on top. Enjoy!

Recipe adapted from Lazy Cat Kitchen

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