Mac & Cheese made with Butternut Squash

Butternut Squash frozen (Bird’s Eye brand), 1.5 cup (about half of the package)
1 cup hot water
Bullion - Chicken 1 cube
Milk, nonfat, 1 cup
Pinch of Nutmeg
Pinch of Chili powder
Ground pepper (to taste)
Salt, 3/4 tsp
Pasta, whole wheat elbows, 8 oz
Cheddar Cheese Fat Free, Shredded, Kraft, 1/2 cup
Parmesan Cheese, grated, 2 tbsp
Half and Half - Fat Free, 1/4 cup
1/2 slice of *stale* whole wheat bread
1/4 tsp garlic powder

cooking oil (not accounted for in calories)

1. Preheat oven to 375 degrees. Combine squash, water, bullion, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender. Remove from heat. Mash contents of saucepan; stir in nutmeg, chili powder, and salt, and season with black pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, half and half, and 1 tablespoon Parmesan.
3. Lightly coat 2 small baking dishes with cooking spray. Transfer noodle mixture to dish. Mash stale bread by hand or grate in a food processor to make bread crumbs. In a small bowl, combine breadcrumbs, remaining tablespoon Parmesan, and garlic powder; sprinkle evenly over noodle mixture and top with a quick spray of cooking oil.
4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20-30 more minutes. Serve immediately.


Number of Servings: 4

Recipe submitted by SparkPeople user POPCORNPUNCH.