Orzo with Roasted Butternut Squash and Spinach

1. Preheat oven to 400°F (200°C).

2. Toss cubed butternut squash with olive oil, salt, and pepper; roast for 20-25 minutes, until tender and lightly caramelized.

3. Cook orzo pasta according to package instructions; drain and set aside.

4. In a large skillet, heat a tablespoon of olive oil over medium heat.

5. Add fresh spinach; cook until wilted, about 2-3 minutes.

6. In a large bowl, combine cooked orzo pasta, roasted butternut squash, wilted spinach, and grated Parmesan cheese.

7. Toss to combine; season with salt, pepper, and fresh thyme (if using).

8. Serve warm and enjoy!

Tips and Variations

– Use different types of winter squash (e.g., acorn, delicata) for unique flavors.

– Experiment with various cheeses (e.g., feta, goat cheese) for added flavor.

– Add some protein with cooked chicken, bacon, or tofu.

– Serve as a main course or side dish.

Nutritional Benefits

– Rich in complex carbohydrates from orzo pasta and butternut squash

– Good source of fiber and vitamins from spinach

– Can help support healthy digestion and satisfaction

Macro Breakdown (per serving)

– Calories: 350

– Protein: 15g

– Fat: 10g

– Carbohydrates: 50g

– Fiber: 5g

I’ve followed the New Mediterranean diet Challenge in this book/plan very closely for over 4 weeks now

and I’ve lost 17 lbs. I love how it’s organized into distinct sections, with clear portions and their corresponding nutrientional points values. It’s perfect for anyone participating in the Mediterranean diet and looking for healthy recipes. Here’s my success!