- 1 (16-ounce) package whole grain penne pasta
- 1 medium onion
- ½ pound carrots, or combination of carrots and winter squash
- 2 Tablespoons canola oil
- 1 (26-ounce) jar marinara sauce
- 1 (10-ounce) package firm tofu
- 1⁄3 cup milk
- ¼ teaspoon salt
- Dash of ground nutmeg
1. Cook pasta using package directions. Prepare sauce while pasta cooks.
2. Peel and rinse onion.
3. Dice onion into ¼-inch pieces.
4. Rinse, peel, and grate carrots. (If using winter squash, adults should rinse and peel before passing off to children to grate.)
5. In a large skillet over medium-low heat, heat oil. Add onions and cook 5 minutes. Add grated carrots and cook 5 minutes more.
6. Add marinara sauce to vegetables. Drain tofu. Crumble into sauce. Mix well.
7. Raise heat to medium. Cook until sauce begins to simmer, about 7 minutes.
8. Pour in milk. Stir to combine.
9. Pour sauce over cooked, drained pasta. Just before serving, add salt and nutmeg. Stir.
More About Acorn Squash
How to Select
Select acorn squash that are dull and heavy for their size. Avoid squash with soft spots or cracks.
How to Store
Store acorn squash in a cool, dry area away from extreme temperatures and sunlight. Acorn squash can stay fresh for up to 3 months.
How to Prepare
Puree roasted or steamed acorn squash and use it as a sauce over pasta or with meat. Mix thinly-sliced squash strips with whole wheat noodles. Thinly slice acorn squash, then add a little cinnamon, ginger, or nutmeg and either steam or microwave. Make a delicious cream of acorn squash soup and then, for a festive presentation, bring it to the table served inside hollowed-out squash halves.