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Butternut Squash Mac and Cheese

Source of Recipe

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Butternut Squash Mac and Cheese

Sparkpeople.com – e-mail
Submitted by: STEPFANIER
Reviews rate this recipe 4.1 of 5 stars.
Minutes to Prepare: 10 - Minutes to Cook: 60
Number of Servings: 8

Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish!

Ingredients:
1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
1 cup low-sodium vegetable broth
1-1/2 cups skim milk
Pinch of nutmeg
Pinch of cayenne pepper
3/4 teaspoon salt
Freshly ground black pepper
1 pound whole wheat spirals
1 cup shredded extra-sharp cheddar cheese
4 tablespoons Parmesan cheese, grated
1/2 cup part-skim ricotta cheese
2 tablespoons breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray, for baking pan

Directions:
Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. 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 minutes. Remove from heat.

Add noodles to boiling water; cook according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Coat a 9x9 inch baking dish with olive oil spray and pour in the noodle mixture.

In a small bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle 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.

One serving equals: Calories 230.0; Total Fat 4.3 g (Saturated Fat 2.0 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 1.3 g); Cholesterol 10.5 mg; Sodium 305.7 mg; Potassium 329.0 mg; Total Carbohydrate 35.8 g; Dietary Fiber 5.2 g; Sugars 3.8 g; Protein 13.2 g