Baked Butternut Mac & Satay

Bring an inch (or enough to remain under the steamer basket) of water to boil in a large pot with a steamer basket inside. Add squash to steamer and cook covered until very soft, about 10 minutes. Remove squash from steamer and set aside.

Combine all sauce ingredients in a large bowl, including butternut squash, and use an immersion blender to mix well. Cover the bowl with a sheet of plastic wrap and put it in the refrigerator for about 1 hour.

Preheat oven to 400 F. Heat sesame oil in a large skillet over medium-high heat. Add garlic, peppers, carrots, cabbage and kale and saute until slightly soft, about 5 minutes. Then remove from heat and set aside.

Spray a 9 x 12″ casserole dish lightly with olive oil spray. In a large bowl, mix together sauteed vegetables, pasta, chicken, cilantro, green onions, and sauce. Transfer mixture to the casserole dish, making sure that all ingredients are submerged below the liquid. Cover dish with aluminum foil. Transfer to the oven on the middle rack to bake for about 40 minutes. Remove foil and sprinkle with sesame seeds. Return to oven and bake for additional 10-15 minutes, until pasta is soft.

Remove from oven and allow to set for 5 minutes prior to serving.

Nutrition Info per 1 serving: 360 calories, 19 g fat (8 g monounsaturated, 6 g polyunsaturated), 14 g protein, 30 g carbohydrates, 7 g fiber