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Lower Histamine Saged Squash Pasta

Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 8 oz. gluten-free pasta
  • 1 lb. Japanese squash
  • 4 oz. pesto of choice garlic scape pesto is particularly good!
  • 6 fresh sage leaves minced
  • 3 tbsp. mascarpone
  • 1 tsp sea salt

Instructions
 

  • Preheat oven to 450 °F. Poke squash a few times with a sharp knife. Place it on a roasting pan and roast for about one hour. Remove from the oven and allow to cool for 15 minutes. Carefully slice the squash in half, scoop out and discard the seeds. Scoop out the flesh and set it aside.
  • When the squash is nearly done roasting, set a medium pot of water to boil. Add the salt, and once the water is boiling, cook your pasta according to the package directions. If you are using Palmini simply place it in a colander and rinse it under cool water. Drain the pasta and return it to the pot.
  • Add the pesto, squash, minced sage, and mascarpone. Stir together. Serve immediately or portion into containers and freeze for later consumption.