Yet another squash and mac and cheese recipe (higher protein version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups cubed peeled winter squash (about 1 [1-pound] squash)1 1/4 cups fat-free, lower-sodium chicken broth1/2 cups milk1 cup fat-free Greek yogurt2 garlic cloves, peeled1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 cup (4 ounces) shredded Gruyère cheese1 cup (4 ounces) grated Pecorino Romano cheese1 cup (4 ounces) grated sharp Cheddar14.5 ounces (one box) Barilla Plus pastaCooking spray1/2 cup panko (Japanese breadcrumbs)
Preheat your oven to 375 degrees F.
Cook the pasta as directed on the package, and drain.
Meanwhile, combine squash, broth, milk and garlic in a saucepan. Simmer until squash is tender when pierced with a fork. Remove from heat and puree this mixture, the stir the salt, pepper, Greek yogurt, and cheese in and mix until combined. This is the sauce.
Coat a 13x9 baking dish with cooking spray. Mix the pasta into the sauce and spread this evenly in the baking dish. Top with panko breadcrumbs and another spritz of cooking spray to help them brown.
Bake at 375 degrees for 20-40 minutes, or until bubbly and browned.
Serving Size: Makes 8 heaping 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MATOCIQUALA.
Cook the pasta as directed on the package, and drain.
Meanwhile, combine squash, broth, milk and garlic in a saucepan. Simmer until squash is tender when pierced with a fork. Remove from heat and puree this mixture, the stir the salt, pepper, Greek yogurt, and cheese in and mix until combined. This is the sauce.
Coat a 13x9 baking dish with cooking spray. Mix the pasta into the sauce and spread this evenly in the baking dish. Top with panko breadcrumbs and another spritz of cooking spray to help them brown.
Bake at 375 degrees for 20-40 minutes, or until bubbly and browned.
Serving Size: Makes 8 heaping 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MATOCIQUALA.
Nutritional Info Amount Per Serving
- Calories: 446.0
- Total Fat: 15.6 g
- Cholesterol: 46.7 mg
- Sodium: 509.8 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 7.2 g
- Protein: 26.4 g
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