How to Make Easy, Inexpensive Skillet Ham and Butternut Squash Pasta (Diabetic Friendly)

Some days you just don't feel like cooking or have much time to do so. That's when you need something easy to throw together but more nutritious and economical than take-out taxi fare. One-pot Ham and Butternut Squash Pasta may be the answer. It's fast, simple to do, and sneaks in vegetables that help form a savory-sweet sauce. Complemented by smokey chopped ham, the dish appeals to adults and kids and is great for lunch another day if you have any left over. I used little snail-shaped pasta in the version shown below, but you can substitute other pastas, depending on what you have on hand. Shells, macaroni, ziti, or linguine all work fine, but you may have to adjust the cooking time. If you'd like to make the meal more diabetic friendly, substitute whole-wheat or other whole-grain pasta for the regular pasta and keep the portions in check (of course!). The We like the pasta with a green salad and, sometimes, whole-grain bread alongside. Enjoy!

How to Make Easy, Inexpensive Skillet Ham and Butternut Squash Pasta (Diabetic Friendly)

Ham and Butternut Squash Pasta (Diabetic Friendly) -- Serves 4+

1 teaspoon of canola oil

1/2 an onion, chopped

3 cups of water

1 teaspoon of garlic powder

1/2 teaspoon of ground nutmeg

1/4 teaspoon of lemon pepper (or use plain, black pepper, if you prefer)

1 12-ounce package of frozen pureed winter (butternut) squash

8 ounces of little snail-shaped or other pasta (use whole-grain pasta if you're diabetic)

1/4 cup of chopped fresh parsley

2 cups of ham (preferably the reduced sodium version), chopped into small cubes

4 ounces (half an 8-ounce block) of low-fat cream cheese (Neufchatel), cut into small

cubes

Heat a large skillet or chef's pan over medium high heat and add the oil. When the oil is hot, add the chopped onion and saute it for a few minutes until it begins to soften. Stir in the garlic powder, nutmeg, and lemon pepper. Add the water and bring the mixture to a boil. Add the frozen squash and stir the mixture periodically until the squash thaws and merges with the rest of the ingredients. Bring the mixture back to a boil, stir in the pasta, and cook the mixture, partially covered, for about 5 minutes. Stir in the ham and continue cooking the mixture, again partially covered, for 5-10 minutes or until the pasta is done and the sauce thickens. Turn off the heat. Stir in the cream cheese until it melts into the sauce. Stir in all but a tablespoon of the parsley. Sprinkle the remaining parsley on top of the pasta just before serving the pasta.

How to Make Easy, Inexpensive Skillet Ham and Butternut Squash Pasta (Diabetic Friendly)

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