Sunday, March 1, 2009

Creamy Acorn Squash Penne

This pasta dish was super easy to make and was SO good! I would diffidently purchase Aidells meatballs again, they come pre-cooked and very well seasoned! The meatballs combined with the sweet acorn squash and cream cheese were an awesome compliment to one another!

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  • 12 oz whole wheat penne
  • 8 oz block of reduced fat cream cheese, at room temperature
  • 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
  • 9 Aidells Chicken & Turkey Meatballs Buffalo Style, each meatball quartered
  • 1 can black beans, rinsed and drained
  • 1/2 teaspoon dried rubbed sage
  • Coarse salt and ground pepper
  1. Preheat oven to 400 degrees. Spritz a 9x13 baking dish with cooking spray; set aside.
  2. Place a large pot of water on the stove, cover and bring to a rolling boil. Cook penne 10-11 minutes. Drain and return pasta to the pot.
  3. Add cream cheese to the warm pasta. foodblog 006
  4. Stir to combine. Add in the remaining ingredients.

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Serves 8, 325 calories per serving

Breakfast

I tried a smashed banana and peanut butter sandwich this morning; I chose to have mine open-faced. I used toasted Ezekial cinnamon raisin bread as the base and sprinkled the banana with cinnamon. I saw these recently on both Kath’s and Katie’s blogs. The smashed banana really was the key, it was similar to a banana marmalade with peanut butter drizzled all through it! It’s the perfect use for an over-ripe banana too.

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2 comments:

Leah said...

I love peanut butter & banana on toast but have never tried it like that!! I think i'm going to have to give it a go sometime; it looks so good!

ChocolateCoveredVegan said...

Peanut butter and banana = best combo ever!

And I'm putting your name in four times ;o)