Ingredients:

2 large acorn squash, halved and seeded
3/4 tsp each salt and pepper, divided
2 tbsp each maple syrup and lemon juice
2 tbsp olive oil
3 cups sliced sweet onion (about 1 large)
3 cloves garlic, minced
1 cup vegetable broth
1/3 cup chopped sun-dried tomatoes
1 pkg Ronzoni Gluten Free^™ Rotini
3 cups baby arugula or kale
1 cup shredded radicchio (optional)
1/3 cup toasted slivered almonds (optional)

Cooking Instructions:

1. Preheat oven to 350°F, arrange squash halves, (cut-side-up) on a rimmed baking sheet. Season with 1/4 tsp each salt and pepper. Blend maple syrup with lemon juice. Brush 1 tbsp syrup mixture over the squash; reserve remaining syrup mixture. Roast squash for 1 hour or until fork-tender.
2. Meanwhile, heat oil in a large nonstick skillet set over medium heat. Add onion and remaining salt and pepper; cook, stirring occasionally for 10 to 12 minutes. Stir in garlic and reserved syrup mixture; increase heat to medium-high. Cook, stirring often, for 8 minutes or until onions are well caramelized. Stir in broth and sun-dried tomatoes, scrapping up the browned bits from bottom of skillet. Simmer for 2 minutes and remove from heat.
3. Meanwhile, cook Ronzoni Gluten Free^™ Rotini in a large pot according to package directions. Rinse well and drain. Toss rotini with onion mixture, kale and radicchio (if using). Spoon rotini mixture into squash "bowls" and sprinkle with almonds (if using) to serve.

Per serving (about 1/2 squash with 1 1/2 cups pasta): 549 calories, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 614 mg sodium, 108 g carbohydrates, 8 g fiber, 10 g sugars, 10 g protein. Excellent source of thiamin, folate, vitamin C and magnesium. Good source of iron.