Light and Easy Pumpkin, Spinach, and Walnut pasta

This summer I have had an affair with one of my new favorite vegetables -- Butternut Squash! There is so much you can do with a squash, not to mention they are absolutely delicious! I like to saute cut up squash in a skillet with some olive oil, salt, and garlic. Then I will cook a chicken sausage and throw it into the mix. What a simple savory lunch! We usually roast squash of all sorts as a simple side dish however I found one recipe that has the squash as the star! 
Throughout the summer I have stayed away from one of my favorite foods.... pasta! I have been trying to follow the Paleo diet as much as possible but I decided this week I would make an exception and try this new pasta dish. It includes some of my favorite vegetables making it taste light and absolutely delicious!!!! It takes several steps but each step is quick and easy. We have decided this pasta dish is definitely a recipe to repeat - however next time I want to save myself the time of cutting and roasting the butternut squash so I will be trying the recipe with canned pumpkin instead! It won't have the chunks of squash in the mix but the flavor would definitely be incredible! Who doesn't love pumpkin right?! (If you don't we can't be around each other in the fall. There will be several pumpkin recipes posted in the next few months.)

Pumpkin, spinach, and walnut spaghetti

serves: 2

preparation time: 20 min

cooking time: 15 min

200 g spaghetti (use gluten-free if you are gluten-intolerant

3 tbsp / 45 ml olive oil

• 2-3 garlic cloves, finely diced
• 2 cups of cubed butternut squash / half a medium butternut squash
• about 100 g spinach
• ½-1 tsp chilli flakes (depending on level of heat and your preference)
• ½ lemon, zest and juice
• salt and pepper, to taste
• 30 g walnuts, finely chopped

Method

1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
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 chilli flakes and cook for another minute or two stirring frequently.
3. Cook spaghetti for a minute shorter than you would normally.
4. 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 chilli and garlic.
5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
6. Serve immediately with chopped walnuts and lemon zest on top.

Original recipe at http://www.lazycatkitchen.com/pumpkin-spinach-and-walnut-spaghetti/