Heat the oil in a large skillet. Add onion, garlic and gingerroot; cook for 3 minutes over medium heat. Add squash and broth. Stir in salt, pepper, curry powder and red pepper flakes. Bring broth to a boil. Reduce heat to low, cover skillet and cook for 15 minutes, or until squash is fork tender. Stir in No Yolks noodles and heat through. Spoon into a serving platter. Sprinkle with walnuts and cranberries.Note: To dice butternut squash, cut the neck portion off a small squash. Peel. Cut the neck into 1/2-inch slices, then dice. If necessary, cut the bulb part of the squash into thin slices. Peel and dice. If desired, toast walnuts: Place in a small dry skillet and cook over medium heat for 30 seconds or until lightly browned, shaking constantly. Remove from skillet immediately.

Servings: 4

Serving Size: 1 1/4 Cup

• 1 tablespoon canola oil
• 1 red onion, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons grated fresh gingerroot
• 2 cups butternut squash in 1/2-inch dice (see note)
• 1 cup reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon curry powder
• 1/8 teaspoon crushed red pepper flakes
• 3 cups cooked NO YOLKS noodles (prefer Broad)
• 1/4 cup coarsely chopped toasted walnuts
• 1/4 cup dried sweetened cranberries