Orange & black with spidery black bean pasta, this cheesy Southwestern chicken pasta pie is the perfect healthy, 21 Day Fix approved Halloween dinner!
Hey guys! Look at all of that pretty orange and black… are you in the Halloween spirit yet?? If not, I encourage – no – implore you to listen to the playlist that I made just for you. It’s a ridiculous amount of eclectic fun and it’s been on loop at my house for, well, I don’t really need to say how long do I? Probably too long. I think we can leave it at that. Btw, if you only listen to one song on that playlist, let it be the first one, it’s freaking fantastic. 😉
I LOVE me some Halloween, folks. I love the cute kiddos in their costumes, the scary movies, the crunchy leaves on the ground, the (definitely not spiked) hot cocoa in my hand 😉 All of it. We’re all decorated over here and as I write this, we’re gearing up for a bunch of local Halloween activities this weekend and I’m SO looking forward to them! That’s another one of the great things about moving around, there’s always something new to do, it’s basically impossible to get bored.
Anyway, I’ve been thinking for a while now about bringing you something with some Halloween love and I’ve had this black bean pasta in the back of my mind (and my cabinet) just waiting to be eaten. I thought it looked a little like black spider legs (ya know, if you squint really hard), all it needed was something orange as the icing on the cake (or, uh… pie). Butternut squash is probably my favorite orange thing in the whole world, so it was a natural place to start.
Before I had tried black bean pasta, I had read that it has some black bean flavor* (I know, what a shocker!), so I thought I would roll with that and go southwestern with this dish. Honestly, I was pretty skeptical at how it was going to turn out, but it was sooo good! It was cheesy, a little smoky with just a touch of sweetness from the squash. Add that to it looking just creepy enough (ya know, without terrifying the kiddos) and orange and black and it’s the perfect get-you-in-the-Halloween-spirit dinner. Now, just put on this playlist and you’re ready to roll 😉
*Just FYI, I really don’t think this pasta tastes “bean-y” at all.
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 medium-large butternut squash, peeled and cubed (about 6 cups raw)
- 1 lb raw boneless skinless chicken breasts, chopped small (or cooked, chopped chicken)
- 3/4 cup low-fat cottage cheese
- 1/4 cup 1% Greek yogurt
- 1 Tbs of this Smoky Southwest Seasoning or chili powder
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 2/3 cup shredded Mexican cheese blend
- 2 cups cooked black bean pasta
- chopped cilantro for garnish
- Steam your butternut squash in the microwave by putting in a microwave-safe covered dish (glass if you have it) with 1/4 cup of water. Microwave until squash is very soft. Microwaves vary, but it took about 12 minutes in mine. Drain. To whip these with the garlic powder and salt, you can either throw them in your blender or use a hand mixer. I used a hand mixer. Set aside.
- Preheat your oven to 350 degrees.
- Lightly season the raw chopped chicken with salt and pepper or extra southwest seasoning. In a large non-stick skillet sprayed with olive oil cooking spray, cook the chicken all the way through. Drain, set aside. (of course if you're using cooked chicken, you'll just skip this part)
- In a blender, add your cottage cheese, yogurt and southwest seasoning and blend until it's completely smooth.
- In a deep dish pie plate, mix together the pasta and chicken, so that the chicken is evenly divided throughout (this is easier to do before the other ingredients are added). Next, add the cottage cheese sauce and the shredded cheese, mix thoroughly. Top evenly with the whipped butternut squash, sprinkling lightly with chili powder or more southwest seasoning, if desired.
- Bake for 30 minutes or until heated through. Let cool 10-15 minutes to set, slice into 4 slices and serve!
21 Day Fix Container Counts per Serving: 1 1/4 Red, 1 Green, 1 Yellow, 1/2 Blue
Weight Watchers Freestyle Points: 5
Nutrition Information:Yield: 4 Serving Size: 1 Slice
Amount Per Serving: Calories: 358Total Fat: 9g