Cheesy Mac and Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large butternut squash (yields about 2 cups when cooked)1.5 cups elbow macaroni1 cup cheddar cheese 6 oz mozzarella cheese.5 cup 1% milkWhatever seasoning you like- black pepper, oregano, paprika, cumin, etc.
1. Preheat oven to 375 degrees.
2. Wash the outside of the squash and poke some holes into it with a fork.
3. Place butternut squash on a baking sheet in the oven for 45 minutes.
4. While squash is baking, cook macaroni per package instructions and strain.
5. Once squash is cooked (BE CAREFUL IF IT"S STILL HOT) cut in half length-wise, scoop out and discard seeds. Then scoop out flesh, slightly mashing it in the process.
6. Return macaroni to pot, stir in cheeses, squash, and seasoning.
7. Pour mixture into a shallow baking dish (i.e., 9 inch Corningware), pour milk over mixture, and bake for 30 minutes.
8. Let cool for 10 - 15 minutes.
9. Cut into 6 squares.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REGGAEFLAVA.
2. Wash the outside of the squash and poke some holes into it with a fork.
3. Place butternut squash on a baking sheet in the oven for 45 minutes.
4. While squash is baking, cook macaroni per package instructions and strain.
5. Once squash is cooked (BE CAREFUL IF IT"S STILL HOT) cut in half length-wise, scoop out and discard seeds. Then scoop out flesh, slightly mashing it in the process.
6. Return macaroni to pot, stir in cheeses, squash, and seasoning.
7. Pour mixture into a shallow baking dish (i.e., 9 inch Corningware), pour milk over mixture, and bake for 30 minutes.
8. Let cool for 10 - 15 minutes.
9. Cut into 6 squares.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REGGAEFLAVA.
Nutritional Info Amount Per Serving
- Calories: 233.8
- Total Fat: 11.3 g
- Cholesterol: 37.2 mg
- Sodium: 261.4 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.5 g
- Protein: 14.5 g
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