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Squash Pasta Bake Recipe

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"I was cooking summer squash for dinner when my grandchildren informed me they'd just had it the night before," writes Marguerite Shaeffer of Sewell, New Jersey. "To disguise the vegetables, I added pasta, spaghetti sauce and cheese, and the kids loved it! I often make it for lunch these days."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1/2 cup chopped yellow summer squash
  • 1/2 cup chopped zucchini
  • 1 teaspoon olive oil
  • 1 cup cooked small pasta shells or small tube pasta
  • 1 cup spaghetti sauce
  • 3 tablespoons shredded mozzarella cheese

Nutritional Facts

1 serving (1 cup) equals 241 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 661 mg sodium, 31 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. In a skillet, saute squash in oil for 2-3 minutes or until tender. Stir in pasta and spaghetti sauce; heat through. Transfer to a greased 3-cup baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 5-10 minutes or until heated through and cheese is melted. Yield: 2 servings.
Originally published as Squash Pasta Bake in Country Woman July/August 2003, p37

Nutritional Facts

1 serving (1 cup) equals 241 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 661 mg sodium, 31 g carbohydrate, 4 g fiber, 8 g protein.

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