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Prep Time:30 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 35 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray1poundbutternut squash, halved and seeded8ouncesdried whole-grain elbow macaroni4teaspoonsbutter2tablespoonsall-purpose flour½teaspoonsalt⅛teaspoonground white pepper1cupnonfat milk2tablespoonssemisoft cheese with garlic and herbs¾cupshredded part-skim mozzarella cheese (3 ounces)¾cupshredded reduced-fat sharp Cheddar cheese (3 ounces)2ouncesMuenster cheese, very thinly sliced
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
1poundbutternut squash, halved and seeded
8ouncesdried whole-grain elbow macaroni
4teaspoonsbutter
2tablespoonsall-purpose flour
½teaspoonsalt
⅛teaspoonground white pepper
1cupnonfat milk
2tablespoonssemisoft cheese with garlic and herbs
¾cupshredded part-skim mozzarella cheese (3 ounces)
¾cupshredded reduced-fat sharp Cheddar cheese (3 ounces)
2ouncesMuenster cheese, very thinly sliced
DirectionsPreheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper; set aside. Coat a 2-quart square baking dish with cooking spray; set aside.Coat the cut sides of the butternut squash with cooking spray; place squash halves, cut-sides down, on the prepared baking sheet. Roast for 40 to 45 minutes or until very tender and cooked through. Remove from oven; let stand until cool enough to handle. Scoop flesh from squash halves; discard skin. Using a potato masher, mash the squash; set aside.Meanwhile, cook pasta according to package directions. Drain well.In a medium saucepan, melt butter over medium heat. Whisk in our, salt and pepper until combined. Add milk, whisking until smooth. Cook and stir until thickened and bubbly. Add semisoft cheese; whisk until cheese is melted. Stir in mashed squash. Add cooked pasta; stir until coated.Place half of the pasta mixture in the prepared baking dish. Evenly sprinkle half of the mozzarella and half of the Cheddar on top of the pasta. Arrange half of the Muenster over all. Repeat layers. Bake for about 25 minutes or until cheese is golden brown.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper; set aside. Coat a 2-quart square baking dish with cooking spray; set aside.Coat the cut sides of the butternut squash with cooking spray; place squash halves, cut-sides down, on the prepared baking sheet. Roast for 40 to 45 minutes or until very tender and cooked through. Remove from oven; let stand until cool enough to handle. Scoop flesh from squash halves; discard skin. Using a potato masher, mash the squash; set aside.Meanwhile, cook pasta according to package directions. Drain well.In a medium saucepan, melt butter over medium heat. Whisk in our, salt and pepper until combined. Add milk, whisking until smooth. Cook and stir until thickened and bubbly. Add semisoft cheese; whisk until cheese is melted. Stir in mashed squash. Add cooked pasta; stir until coated.Place half of the pasta mixture in the prepared baking dish. Evenly sprinkle half of the mozzarella and half of the Cheddar on top of the pasta. Arrange half of the Muenster over all. Repeat layers. Bake for about 25 minutes or until cheese is golden brown.
Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper; set aside. Coat a 2-quart square baking dish with cooking spray; set aside.
Coat the cut sides of the butternut squash with cooking spray; place squash halves, cut-sides down, on the prepared baking sheet. Roast for 40 to 45 minutes or until very tender and cooked through. Remove from oven; let stand until cool enough to handle. Scoop flesh from squash halves; discard skin. Using a potato masher, mash the squash; set aside.
Meanwhile, cook pasta according to package directions. Drain well.
In a medium saucepan, melt butter over medium heat. Whisk in our, salt and pepper until combined. Add milk, whisking until smooth. Cook and stir until thickened and bubbly. Add semisoft cheese; whisk until cheese is melted. Stir in mashed squash. Add cooked pasta; stir until coated.
Place half of the pasta mixture in the prepared baking dish. Evenly sprinkle half of the mozzarella and half of the Cheddar on top of the pasta. Arrange half of the Muenster over all. Repeat layers. Bake for about 25 minutes or until cheese is golden brown.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)263Calories11gFat30gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
