We're crazy about kale. With only 30 calories per serving, heaps of vitamins A, C, and K, minerals, and other great nutrients, this green is a force to be reckoned with.

By Rebecca Toback
March 27, 2013
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A tasty way to get beta-carotene-rich squash and kale into your diet, this low-fat, protein-rich dish is full of the flavors of the season. Try it with whole-wheat penne for extra fiber. Ingredients: Acorn squash, water, olive oil, garlic, kale, vegetable broth, salt, crushed red pepper, nutmeg, penne, Parmesan cheese*(*For vegan guests, simply skip the cheese or use soy cheese.)Serves: 6Calories: 306 per 2 cups servingTry this recipe: Acorn Squash Over Penne
Leigh Beisch

We're crazy about kale. With only 30 calories per serving, heaps of vitamins A, C, and K, minerals, and other great nutrients, this green is a force to be reckoned with.

Don't get scared away by its bitter flavor, because this recipe perfectly balances it out with delicious acorn squash, vegetable broth, and nutmeg. Mixing the ingredients with penne completes the healthy meal, with only 306 calories and 6 grams of fat.

To make it even more guilt-free, use whole wheat or whole grain pasta.

To make this dish, place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on high or until tender. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.

Ingredients: Acorn squash, kale, penne, vegetable broth, garlic, crushed red pepper, olive oil, nutmeg, Parmesan cheese, salt and pepper

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