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March 5, 2013

Spaghetti with Curried Butternut Squash Sauce and Quinoa Falafel

Chef John Graziano at The Valley Hospital

  • This healthful recipe is a nice change of pace from pasta with red sauce. The Valley Hospital

Serves 4

Butternut squash sauce

1 pound (450g) butternut squash, cut into one-inch cubes
2 cups (450ml) low sodium vegetable stock or broth
3 tablespoons coconut milk (unsweetened)
1 tablespoon almond butter
1 teaspoon kosher salt
1 teaspoon white pepper
3 tablespoons curry powder
1 tablespoon olive oil

Quinoa falafel balls

6 ounces (170g) chick peas, washed and drained
12 ounces (340g) cooked quinoa
6 tablespoons whole wheat flour
1/4 cup (small bunch) chopped fresh mint
1/4 cup (small bunch) chopped fresh Italian parsley
1 tablespoon minced garlic
1 tablespoon minced onion
2 tablespoons tahini
Juice from 1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground pepper


8 ounces (225g) Barilla whole-grain spaghetti
4 ounces (115g) baby sweet peas, defrosted
1 tablespoon extra-virgin olive oil
1/2 cup (115g) toasted almonds

Preheat the oven to 350 F (177 C).

For the sauce: Toss the squash cubes with the olive oil, then with the curry powder. Put the coated squash cubes into a baking dish and cover tightly. Roast the squash in the oven until golden brown (about 20 minutes). 

In a food processor, add the warm squash, vegetable stock, coconut milk, and almond butter. Purée until smooth. Season with salt and pepper to taste.

For the quinoa-falafel balls: Add the chick peas, mint, parsley, garlic, onion, tahini, lemon juice, salt, pepper, and olive oil into the food processor. Pulse until chunky and blended, but not totally smooth.

Place the chick-pea mixture into a bowl, and add the cooked quinoa. Toss the mixture together while adding the whole wheat flour. Mix until it's easy to form a small ball.

Using a one-ounce scoop (or a tablespoon), scoop the mixture into balls. Sauté the falafel balls in a hot pan until they are golden brown.

To assemble and serve: Prepare the pasta according to package directions and drain it.

In a separate pan, heat up the baby peas with the olive oil. Add the cooked pasta to the pan and toss together well.

Top the pasta with the curried butternut squash sauce, and add the quinoa-falafel balls (five per serving). Garnish with toasted almonds.

Recipe courtesy of Chef John Graziano of The Valley Hospital in Ridgewood, N.J.


All figures are per serving (assumes 4 servings).

Calories: 547
Fat: 55 g
Carbs: 70 g
Fiber: 19 g
Protein: 15 g
Sodium: 1,303 mg