Butternut Squash mac `n Cheese
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 346.1
- Total Fat: 10.1 g
- Cholesterol: 29.9 mg
- Sodium: 337.7 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 6.7 g
- Protein: 15.7 g
View full nutritional breakdown of Butternut Squash mac `n Cheese calories by ingredient
Introduction
This is good and plain... I may have actually adapted this recipe from a Sparkpeople recipe... can`t remember. This is good and plain... I may have actually adapted this recipe from a Sparkpeople recipe... can`t remember.Number of Servings: 8
Ingredients
-
Ingredients
1 small butternut squash, peeled, seeded and diced (about 3 cups)
1 cup vegetable broth (calculator is for regular, not low sodium)
1.5 cups skim milk
pinch nutmeg
pinch cayenne
pepper to taste
375 g (13.22 oz) box whole wheat elbow pasta
1.5 cups old cheddar, shredded
4 Tbsp hard Parmesan, grated
.5 cup part-skim ricotta
3 Tbsp bread crumbs
Tips
I add a little Chalula hot sauce to make it better. :)
Directions
Preheat oven to 375. Bring a large pot of water to boil (for the pasta). While it`s heating up, combine squash, stock and milk in a medium saucepan; bring to boil over medium heat. Reduce heat and simmer until squash is tender when pierced with a fork. Remove from heat.
Add pasta to big boiling pot of water and cook about 8 minutes.
Mash contents of saucepan; stir in nutmeg, cayenne and salt and pepper (if desired). Stir in cheddar and 2 Tbsp Parmesan and ricotta. Add pasta (rinse and rain it first) and mix well.
Coat a 9 by 13 lasagna dish with no-stick spray. Pour mixture evenly into dish. Sprinkle breadcrumbs evenly over the top. Sprinkle remaining Parmesan evenly over the top.
Cover with foil and bake for 20 minutes. Remove foil and bake another 20 minutes.
Serving Size: lasagna dish... divide into 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REVEBEV.
Add pasta to big boiling pot of water and cook about 8 minutes.
Mash contents of saucepan; stir in nutmeg, cayenne and salt and pepper (if desired). Stir in cheddar and 2 Tbsp Parmesan and ricotta. Add pasta (rinse and rain it first) and mix well.
Coat a 9 by 13 lasagna dish with no-stick spray. Pour mixture evenly into dish. Sprinkle breadcrumbs evenly over the top. Sprinkle remaining Parmesan evenly over the top.
Cover with foil and bake for 20 minutes. Remove foil and bake another 20 minutes.
Serving Size: lasagna dish... divide into 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REVEBEV.