Fake and Fabulous Mac N Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
One, large butternut squash6 garlic cloves~1 Tbsp dried thyme or large sprig of fresh~1 Tbsp black pepper 2 cups skim milk (or unsweetened almond milk to make vegan)2 cups chicken broth (or veggie stock to make vegan)1 lbs (1 box) of whole grain pasta elbows
Start out by skinning and cutting up butternut squash. You will need to scrape out the seeds inside. You can peel the skin off before cutting with a vegetable peeler or you can cut the squash into manageable sized chunks, boil them for a few minutes, cool in cold water, and cut the skin off with a knife.
Once the squash is skinned and cut, but it in a large sauce pan with the garlic cloves, thyme, black pepper, chicken broth, and milk. Bring to a boil and then turn down to medium heat to simmer.
You can start your water to boil the pasta and pre-heat your oven to 375 at the same time.
When squash is fork tender, put squash/garlic mixture into a blender or food processor and blend until all lumps are gone. If you used fresh thyme, you should remove the sprig before blending.
Cook pasta until Al Dante, and drain.
Put the pasta into a 9x13 baking dish (use pam or other cooking spray to grease pan). Add the liquified squash/garlic mixture on top. Bake covered in the 375 degree oven for 30 minutes. Remove cover, sprinkly bread crumbs over top and bake an additional 15 minutes.
Serving Size: Makes 8 equal sized servings
Number of Servings: 8
Recipe submitted by SparkPeople user 17ROSES.
Once the squash is skinned and cut, but it in a large sauce pan with the garlic cloves, thyme, black pepper, chicken broth, and milk. Bring to a boil and then turn down to medium heat to simmer.
You can start your water to boil the pasta and pre-heat your oven to 375 at the same time.
When squash is fork tender, put squash/garlic mixture into a blender or food processor and blend until all lumps are gone. If you used fresh thyme, you should remove the sprig before blending.
Cook pasta until Al Dante, and drain.
Put the pasta into a 9x13 baking dish (use pam or other cooking spray to grease pan). Add the liquified squash/garlic mixture on top. Bake covered in the 375 degree oven for 30 minutes. Remove cover, sprinkly bread crumbs over top and bake an additional 15 minutes.
Serving Size: Makes 8 equal sized servings
Number of Servings: 8
Recipe submitted by SparkPeople user 17ROSES.
Nutritional Info Amount Per Serving
- Calories: 289.5
- Total Fat: 0.8 g
- Cholesterol: 2.6 mg
- Sodium: 424.1 mg
- Total Carbs: 62.5 g
- Dietary Fiber: 8.7 g
- Protein: 10.5 g
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