Lisa Grentz, MS, RDN, CD
Because squash is not sweet like traditional fruits, it should be prepared as you would other vegetables and can be grilled, roasted, sauteed, boiled, or steamed. Nutrient retention is best when the squash is steamed. One such recipe utilizing steam as the method of preparation is provided below. We hope you enjoy this light and savory squash and pasta bake.
Easy Summer Squash Pasta Bake
1 lb. uncooked penne pasta
2 cups yellow summer squash, diced
1 cup fresh or frozen green peas
½ cup onion, diced
4 cups chicken broth
3 large garlic cloves, minced
½ cup chopped parsley, divided
1 tsp. dried thyme
¼ tsp. crushed red pepper flakes
½ tsp. ground black pepper
8 oz shredded mozzarella cheese, divided
Salt to taste
Preheat oven to 425 degrees. Coat 9” X 13” baking dish with nonstick cooking spray.
In a large bowl, stir together pasta, yellow squash, peas, onion, broth, garlic, about half of the parsley, thyme, red pepper flakes, black pepper, and 1 ½ cups of the mozzarella cheese.
Transfer mixture to prepared baking dish. Cover dish tightly with aluminum foil and bake for 40 minutes.
Remove dish from the oven, uncover, stir, and check the pasta to make sure it is al dente (firm but just about finished cooking). If the pasta is still too hard, cover dish and return to the oven to cook for an additional 5 minutes.
Remove foil and sprinkle remaining cheese over the top. Bake uncovered for 5-10 minutes (or until pasta is tender and cheese is melted).
Garnish with remaining parsley. Season with additional salt, if necessary.
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