- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 288.1
- Total Fat: 1.0 g
- Cholesterol: 3.2 mg
- Sodium: 901.3 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 5.3 g
- Protein: 15.1 g
Mac & Cheese made with Butternut SquashSubmitted by: POPCORNPUNCH
IntroductionLow Fat! Low Fat!
Butternut Squash frozen (Birdís Eye brand), 1.5 cup (about half of the package)
1 cup hot water
Bullion - Chicken 1 cube
Milk, nonfat, 1 cup
Pinch of Nutmeg
Pinch of Chili powder
Ground pepper (to taste)
Salt, 3/4 tsp
Pasta, whole wheat elbows, 8 oz
Cheddar Cheese Fat Free, Shredded, Kraft, 1/2 cup
Parmesan Cheese, grated, 2 tbsp
Half and Half - Fat Free, 1/4 cup
1/2 slice of *stale* whole wheat bread
1/4 tsp garlic powder
cooking oil (not accounted for in calories)
2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, half and half, and 1 tablespoon Parmesan.
3. Lightly coat 2 small baking dishes with cooking spray. Transfer noodle mixture to dish. Mash stale bread by hand or grate in a food processor to make bread crumbs. In a small bowl, combine breadcrumbs, remaining tablespoon Parmesan, and garlic powder; sprinkle evenly over noodle mixture and top with a quick spray of cooking oil.
4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20-30 more minutes. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user POPCORNPUNCH.