1/2lb.penne pasta, uncooked,
1 1/2c.butternut squash, cubed,
2c.H-E-B Greek Yogurt,
1clove garlic, minced,
1/4c.reduced fat feta,
1/2 c.sliced almonds,
1Preheat oven to 400°F. Lightly spray a baking dish with non-stick spray and set aside.
2Bring a large pot of water to boil. Cook pasta according to package directions.
3Just before draining pasta, add butternut squash and baby kale for approximately 30 seconds. Drain entire pot into a colander.
4Blend yogurt, garlic, and egg yolk in a small bowl. Combine with pasta mixture and spoon into greased baking dish.
5Top with feta, almonds, and olives.
6Bake 35 minutes. Let stand 10 minutes then serve.
Calories: 330, Total Fat: 10g, Saturated Fat: 1g, Sodium: 500mg, Carbohydrates: 43g, Dietary Fiber: 6g, Protein: 18g