Preheat the oven to 350 F.
Cut the squash in half; scoop out and discard the seeds.
Place the squash, cut side down, in 1 inch of water in a 13- by 9-inch glass backing dish.
Bake for 45 to 50 minutes, until tender.
Set aside just until cool enough to handle, then scoop the squash from the shells.
While the squash is cooling, cook the pasta in boiling salted water for 2 to 3 minutes less than the cooking time on the package; drain and set aside.
Heat the oil and butter in a large pot over low heat.
Add the leeks, onion, garlic, sea salt, and pepper. Saute` until the onion is translucent and the leeks have become pliable, making sure the garlic does not burn.
Add the Squash and wine, stirring until a thick sauce forms.
Fold in the cooked pasta; taste and adjust the seasonings.
Spoon into the same glass backing dish; sprinkle with the cheese.
Bake for 20 to 30 minutes, until the cheese browns; sprinkle with the parsely and serve hot.
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 50.4mg||16 %|
|Sodium 485.4mg||17 %|
|Potassium 748.8mg||20 %|
|Total Carbohydrate 52.7g||16 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 49.7g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 313
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