Squash Mac and Cheese
Posted on October 22, 2013
Butternut Squash Mac and Cheese
Photo by Lisa Ubersax Tefft
My husband doesn’t eat squash. Wait, let me re-phrase that. My husband doesn’t know he eats and likes squash!
Yesterday I went to the store and bought a large butternut squash and an acorn squash. I made an incredible acorn squash stew. I will post that later. I had about two cups of butternut left over. I heard of butternut mac and cheese, where there are chunks of squash in the macaroni. It was good – but still lots of cheese.
I got my food processor out and put in some lower fat cheeses. I hit the on button – let it run until it was creamy and holey cow, it was amazing!! Easier and healthier than conventional macaroni and cheese.
Here’s what I did:
2 cups of butternut
2 tablespoons of whipped cream cheese with chives
2 tablespoons of low fat ricotta
¼ cup cheddar cheese (to sprinkle on top)
salt and pepper to taste
1. Put above ingredients in a blender or food processor. Blend until smooth and creamy.
2. Boil water for pasta of choice (1 cup).
3. Cook until just under firm or hard.
4. Use a non-stick spray to coat a casserole dish.
5. Drain pasta and mix with butternut mix.
6. Bake in the oven for 25 minutes – or until cheese is golden.
Serving Size
1 serving (1 cup)
Calories: 111; Calories from Fat: 47%; Total Fat: 5.2g; Saturated Fat: 2.9g; Cholesterol: 19mg; Sodium: 113.5mg; Total Carbohydrates: 12.7g