My favorite time of year is almost here! I love the Fall and all things that come with it, so to share some recipes that have a touch of warm and cozy with healthy is even better. Squash is always a favorite for me and I don’t think you can get anymore of a comfort food than mac and cheese. To combine these is just the recipe for me to share. I did not come up with this great recipe, I wish I had but it comes from Beachbody and fits the 2B mindset from Ilana Muhlstein, it is only 300 calories per serving so it is a win win all around in my book.
I have been on my health journey for over three years and am happy to share that I am at a point in this new normal of mine that I have a streaming service to workout in my home plus I run a fitness group online for those who are health challenged and needing guidance plus it is always a great way to swap good recipes, struggles and wins. I will continue to share off and on my health journey and recipes that I find or come up with but I hope you enjoy and try todays.
Butternut Squash Mac and Cheese:
1lb dry whole-wheat macaroni
1 tsp. olive oil
1 medium onion chopped
2 medium red bell peppers chopped
3 cups cubed butternut squash
1 3/4 lo- sodium organic chicken broth ( used veggie broth)
1 cup low-fat milk ( or plant based worked too)
2 Tbsp. lo-fat plain Greek yogurt
1 cup shredded Gruyere or Swiss cheese (again you can substitute plant base for both cheeses)
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper per taste
Finely chopped fresh parsley for garnish (optional)
( if you use Nonstick cooking spray)
Preheat oven to 375° F.
Cook macaroni according to package directions. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside. 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.
Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
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. Garnish with parsley if desired.
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