Directions:
- Preheat oven to 450°.
- Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450° for 30 minutes or until vegetables are tender, stirring once; set aside.
- Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer. Remove from heat; let stand 15 minutes. Strain milk mixture through a fine sieve over a bowl; discard solids. Return milk mixture to pan. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to milk mixture, stirring with a whisk. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk. Remove from heat; stir in Parmigiano-Reggiano cheese.
- Preheat oven to 375°.
- Spread 1/2 cup milk mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, 1/2 cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles. Spread remaining milk mixture over noodles, and sprinkle with remaining 1/2 cup mozzarella. Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
- Wine note: Root vegetables are best with earthy wine varietals like tempranillo, pinot noir, and sangiovese. Try this with a Spanish Rioja, which is made from tempranillo. Try Conde de Valdemar Rioja Crianza 2004 (about $15). Crianza is the Rioja term used for simple weeknight wines. —Karen MacNeil
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.14 Kcal (892 kJ) | ||
| Calories from fat | 28.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 7.74mg | 3% | |
| Sodium | 217.47mg | 9% | |
| Potassium | 754.13mg | 16% | |
| Total Carbs | 40.99g | 14% | |
| Sugars | 10.29g | 41% | |
| Dietary Fiber | 4.43g | 18% | |
| Protein | 6.8g | 14% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 1.6mg | 9% | |
| Calcium | 234.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 41.14 Kcal (172 kJ) | ||
| Calories from fat | 5.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 5% | |
|---|---|---|---|
| Cholesterol | 1.49mg | 3% | |
| Sodium | 41.98mg | 9% | |
| Potassium | 145.56mg | 16% | |
| Total Carbs | 7.91g | 14% | |
| Sugars | 1.99g | 41% | |
| Dietary Fiber | 0.86g | 18% | |
| Protein | 1.31g | 14% | |
| Vitamin C | 5.2mg | 45% | |
| Vitamin A | 0.3mg | 53% | |
| Iron | 0.3mg | 9% | |
| Calcium | 45.2mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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