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1
Bring an inch (or enough to remain under the steamer basket) of water to boil in a large pot with a steamer basket inside.
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2
Add squash to steamer and cook covered until very soft, about 10 minutes.
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3
Remove squash from steamer and set aside.
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4
Combine all sauce ingredients in a large bowl, including butternut squash, and use an immersion blender to mix well.
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5
Cover the bowl with a sheet of plastic wrap and put it in the refrigerator for about 1 hour.
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6
Preheat oven to 400 F. Heat sesame oil in a large skillet over medium-high heat.
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7
Add garlic, peppers, carrots, cabbage and kale and saute until slightly soft, about 5 minutes.
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8
Then remove from heat and set aside.
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9
Spray a 9 x 12 casserole dish lightly with olive oil spray.
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10
In a large bowl, mix together sauteed vegetables, pasta, chicken, cilantro, green onions, and sauce.
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11
Transfer mixture to the casserole dish, making sure that all ingredients are submerged below the liquid.
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12
Cover dish with aluminum foil.
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13
Transfer to the oven on the middle rack to bake for about 40 minutes.
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14
Remove foil and sprinkle with sesame seeds.
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15
Return to oven and bake for additional 10-15 minutes, until pasta is soft.
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16
Remove from oven and allow to set for 5 minutes prior to serving.
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17
Nutrition Info per 1 serving: 360 calories, 19 g fat (8 g monounsaturated, 6 g polyunsaturated), 14 g protein, 30 g carbohydrates, 7 g fiber
