Butternut Squash Feta Pasta
1 7oz block feta
6 c diced butternut squash
1 head garlic
1 Tbsp olive oil
Generous pinch salt, black pepper, red chili flakes
8 oz high protein pasta, cooked (I used Chickapea)
Fresh thyme
Heat oven for 425 degrees F.
Place block of feta in the middle of a large rectangular baking dish. Pour diced butternut squash around it. Add the entire head of garlic to the baking dish, nestling it between diced squash.
Drizzle the whole pan with olive oil and spices. Pro tip: wrap the garlic in tin foil to ensure it doesn’t dry out while baking. Bake for ~40 mins, until squash is fork-tender and garlic is soft.
When done, squeeze cloves out of garlic head. Add entire pan contents to a blender and blend until smooth. Add a splash of milk if needed to ensure creamy texture.
Toss with cooked pasta, garnish with a little more feta if desired and fresh thyme. I enjoyed this with a bright green side salad and some pan fried chicken thighs but meatballs are an obviously delish protein pick, too! Enjoy!
Makes 4 servings: 397 calories, 13G protein, 6G fiber, 17G fat 41G net carbs
PCOS benefits:
Feta: Zinc helps reduce facial hair
Butternut squash: Vitamin C helps support progesterone production
Garlic: Potent anti-inflammatory
High protein pasta: Helps control blood sugar
