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Butternut Squash Mac & Cheese

family recipe, mac and cheese, 21 Day Fix, Clean eating, tosca reno, autumn calabrese, double time recipe, dinner recipe,
I don't know about you, but I could live in a house made of cheese, oh, and pasta!!

Sticking to a healthy diet does not have to mean living a life without mac and cheese! I don't sacrifice my love of food. This family friendly recipe is from the Double Time recipe booklet, and the rich and creamy macaroni and cheese casserole tastes as good as the original, but wouldn’t wreck your healthy eating! It has less than 300 calories per serving and 15 grams of protein! The recipe makes 10 servings, so it can feed a hungry family or make several servings for healthy meal prep. It is also compatible with the 21 Day Fix, and the portion fix meal plan.

This recipe boasts two types of cheese – yes, real cheese! – sharp cheddar and Gruyere. The secret is using extra-flavorful cheeses, so a little bit goes a long way. They blend with a silky butternut squash puree to create an intensely flavorful sauce. Then, the added peppers, onions, and a sprinkling of parsley to make the dish even more tasty and nutritious.

Serves 10
Container Amounts
½ Green
2 Yellows
1 Blue

INGREDIENTS
  • 1 lb. dry whole wheat macaroni
  • 1 tsp. olive oil
  • 1 medium onion chopped
  • 2 medium red bell peppers chopped
  • 3 cups cubed butternut squash
  • 1¾ cups low-sodium organic chicken broth
  • 1 cup low-fat (1%) milk
  • 2 Tbsp. low-fat (1%) plain Greek yogurt
  • 1 cup shredded Gruyere (or Swiss) cheese
  • 1 cup shredded sharp cheddar cheese
  • Sea salt and ground black pepper (to taste; optional)
  • Nonstick cooking spray
INSTRUCTIONS
  1. Preheat oven to 375° F.
  2. Cook macaroni according to package directions. Drain and set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
  5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
  6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
  7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
  8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
  9. Garnish with parsley if desired.
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