Mac N' Cheese N' Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.0
  • Total Fat: 10.6 g
  • Cholesterol: 34.7 mg
  • Sodium: 903.6 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 13.1 g

View full nutritional breakdown of Mac N' Cheese N' Squash calories by ingredient
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Adapted from another spark member's recipe. Could be reduced in fat by using lower fat ricotta. Adapted from another spark member's recipe. Could be reduced in fat by using lower fat ricotta.
Number of Servings: 6


    3 cups butternut squash, peeled and cubed
    1 cup vegetable broth
    1.5 cups 2% milk
    2 cups dry whole wheat rotini
    pinch nutmeg
    pinch cayenne (to taste)
    3/4 tsp salt
    1/4 tsp black pepper
    1/4 tsp dry mustard
    1 cup bell peppers, chopped
    1/2 cup ricotta (full fat used in calculation)
    1 cup cheddar
    1/4 cup dry breadcrumbs


Preheat oven to 375 degrees Fahrenheit.

Bring a large pot of water to a boil and cook pasta to al dente, about 9 minutes. Drain.

Combine squash, stock, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 10 to 20 minutes. Mash contents of saucepan and stir in nutmeg, cayenne, mustard and salt, and season with black pepper. Stir to combine.

Stir together pasta, squash mixture, cheddar, ricotta, and peppers.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. Sprinkle bread crumbs evenly over noodles.

Cover with foil and bake 20 minutes. Remove foil and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user MEGABOMB.

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