Lightened up Squash Mac and Cheese (as seen on The Chew)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
ingredientsLIGHTENED UP SQUASH MAC AND CHEESE3 cups cubed butternut squash1 1/4 cups chicken stock1 1/2 cups milk (I used 2% for the calorie calculations but whole milk will give a creamier texture and has no sugar)2 cloves garlic2 tablespoons fat-free Greek yogurt1 cup shredded Gruyere cheese1 cup grated Parmigiano-Reggiano1 pound cavatappi pasta (about 6 cups)1 tablespoon butter1/2 cup Italian seasoned panko breadcrumbs2 tablespoons chopped fresh parsley
Video tutorial & instructions: https://abc.go.com/shows/the-chew/recipes/lightened-up-squash-mac-and-cheese-clinton-kelly
In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic. Bring to a boil and then reduce to a simmer until the squash is tender (about 20 minutes).
Remove from heat and add to the base of a blender. Add in the Greek yogurt and season with salt and pepper. Blend starting on low and slowly increase the speed, being careful to avoid splatters. Blend until smooth and then add in the Gruyere and Parmigiano-Reggiano. Blend again until combined and cheese is melted.
Bring a large pot of salted water to a boil.
Cook the cavatappi according to the package instructions.
Meanwhile, heat butter in a medium sauté pan over medium heat. Add panko and cook until golden brown, stirring occasionally. Remove from heat and set aside.
When pasta is done, drain and add it directly to the cheesy squash mixture.
Serve with the toasted panko sprinkled on top. Garnish with chopped parsley.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHB29.
In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic. Bring to a boil and then reduce to a simmer until the squash is tender (about 20 minutes).
Remove from heat and add to the base of a blender. Add in the Greek yogurt and season with salt and pepper. Blend starting on low and slowly increase the speed, being careful to avoid splatters. Blend until smooth and then add in the Gruyere and Parmigiano-Reggiano. Blend again until combined and cheese is melted.
Bring a large pot of salted water to a boil.
Cook the cavatappi according to the package instructions.
Meanwhile, heat butter in a medium sauté pan over medium heat. Add panko and cook until golden brown, stirring occasionally. Remove from heat and set aside.
When pasta is done, drain and add it directly to the cheesy squash mixture.
Serve with the toasted panko sprinkled on top. Garnish with chopped parsley.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHB29.
Nutritional Info Amount Per Serving
- Calories: 469.8
- Total Fat: 16.2 g
- Cholesterol: 46.7 mg
- Sodium: 165.5 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 4.3 g
- Protein: 23.5 g
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