Yet another squash and mac and cheese recipe (higher protein version)

3 cups cubed peeled winter squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1/2 cups milk
1 cup fat-free Greek yogurt
2 garlic cloves, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated Pecorino Romano cheese
1 cup (4 ounces) grated sharp Cheddar
14.5 ounces (one box) Barilla Plus pasta
Cooking spray
1/2 cup panko (Japanese breadcrumbs)

Paprika, nutmeg, mustard, or herbs can make appealing additions.

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.