Macaroni and Cheese w/Butternut Squash and Broccoli from HoosierTerp
Recipe adapted from: Branny Boils Over
1.5 cups WW pasta
1 cup shredded mozzarella (I used reduced fat)
2 T cream cheese (I used reduced fat)
1 cup butternut squash puree
1 cup frozen broccoli
1 small red onion, diced
1 T smartbalance (I used smartbalance spray- 6-7 sprays)
1 t flour
3/4 cup water (or milk if you’re feeling rich!)
salt and pepper
Peel butternut squash. Roast or steam until very tender. Puree. I used a food ricer to puree it but you could use a blender, food processor, or vigorous fork-action.
Boil 1.5 cups whole wheat pasta until al dente. Reserve. Saute red onion, if using, until just tender and fragrant.
Melt 1 T smart balance, butter, or oil in a sauce pan. Stir in 1 T flour and cook 1-2 minutes. Whisk in 3/4 cup water (or milk) until a pale sauce forms. Add squash puree and stir well. Fold in shredded cheese and cream cheese and heat until melted. Stir together peas, pasta, onion, and butternut squash (salt and pepper to taste) mixture and spread into a 9×9″ baking dish. Bake at 350 for 25 minutes. Top with freshly chopped parsley.
Amount Per Serving (made with water)
Total Fat 4.0 g
Saturated Fat 1.4 g
Dietary Fiber 4.9 g
Sugars 1.0 g
Protein 13.5 g