Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/4 cup pepitas, pumpkin seeds, unsalted
- 1/4 cup pistachio nuts
- 1/2 cup EVOO
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh parsley leaves
- 1/3 cup grated Parmigiano-Reggiano
- 2 cloves garlic, grated
- 2 jalapeno peppers, seeded and coarsely chopped
- 1 lime, juiced
- Salt and pepper
- 1 1/2 pounds pumpkin or butternut squash
- Olive oil cooking spray
- Freshly grated nutmeg
- 1 pound whole grain, farro or whole wheat penne
Instructions
- Preheat the oven to 350 degrees F.
- Toast the seeds and nuts until fragrant and golden. Cool.
- Place the EVOO in a food processor and add the seeds and nuts, cilantro, parsley, Parm cheese, garlic, peppers, lime juice and some salt and pepper, then process into a thick sauce. Freeze or refrigerate the sauce in airtight container for a make-ahead meal. Bring to room temperature to serve.
- Peel and chop squash into bite-size pieces and store in resealable plastic bag until the night you serve.
- To prepare the dish, preheat the oven to 425 degrees F.
- Place the squash on baking sheet, spray with some olive oil and season with salt, pepper and nutmeg.
- Bring a pot of water to boil over high heat, season with salt, and cook the pasta to al dente. Reserve a cup of starchy cooking water just before draining.
- Combine the sauce with starchy cooking water, add the squash and pasta and toss to combine, and adjust the seasoning before serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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