Low Calorie Butternut Squash Mac and Cheese

This Low Calorie Butternut Squash Mac and Cheese is just 339 calories and is packed with 21g of protein. The servings are large and the ingredients all-natural, I know you’ll love this recipe! Be sure to see the notes on boosting protein in the recipe card.

Ingredients You’ll Need

• 2 cups butternut squash cubes 
• 1 garlic cloves 
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 cup unsweetened almond milk
• 1 cup shredded sharp cheddar cheese 
• 8 oz Banza Protein Pasta (or regular elbow macaroni)
• ¼ cup panko breadcrumbs (or gluten-free)
• 2 tablespoons shredded parmesan cheese (optional)

Low Calorie Butternut Squash Mac and Cheese

Healthy Butternut Squash Mac and Cheese Meal Prep and Storage

Meal Prep: You can make this Mac and cheese casserole ahead of time and bake completely then cover and store for later. You can also store unbaked just cover well, and store for later.
Storage: Will hold for 6 days in the fridge. Or one month in the freezer (baked or unbaked).
Reheating: You can reheat (or if stored unbaked follow directions below to bake) in an oven at 200-250 degrees until warmed through.

Low Calorie Butternut Squash Mac and Cheese Recipe

Low Calorie Butternut Squash Mac and Cheese

Lose Weight By Eating

This Low Calorie Butternut Squash Mac and Cheese is just 339 calories and has 21g of protein! It's packed with healthy ingredients so you can feel good about indulging in your favorite comfort food.

Special Tip: You can boost the protein even more by adding 1-2 scoops of unflavored collagen or protein powder to the blended sauce.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 339 kcal

Equipment

• Immersion Blender

Ingredients

  

1x2x3x

• 2 cups butternut squash cubes 1 small butternut squash
• 1 garlic cloves halved
• ½ teaspoon salt plus more if desired
• ⅛ teaspoon pepper
• 1 cup unsweetened almond milk
• 1 cup shredded sharp cheddar cheese divided
• 8 oz Banza Protein Pasta or regular elbow macaroni
• ¼ cup panko breadcrumbs or gluten-free
• 2 tablespoons shredded parmesan cheese optional

Instructions

 

• Preheat the oven to 400 degrees.
• To a large pot, combine the butternut squash, garlic, salt, pepper, and almond milk.
• Bring to a simmer over medium heat, and cook for 10-15 minutes until the butternut is soft when pierced with a fork.
• Meanwhile, cook the pasta according to the package (if you want to minimize clean up, do this first and drain, then use the same pot to make the sauce, you don’t even need to wash it out!)
• When the butternut squash done cooking, turn off the heat. Blend with an immersion blender until very smooth. (Or add to a countertop blender, vent and add a kitchen towel lightly over the vent hole).
• Add in 1/2 cup cheese, and mix until melted.
• Next, add the cooked pasta and mix together, move to a 9×11 baking dish.
• To a medium bowl combine the remaining cheese, breadcrumbs, parmesan cheese (if using), and a Minch of salt (if you are ok with sodium). Mix together.
• Sprinkle the mixture over the pasta, and place in the oven.
• Bake for 15-20 minutes until the cheese is melted and browned.
• Remove from the oven and serve hot.

Nutrition

Serving: 1.5cupsCalories: 339kcalCarbohydrates: 39.2gProtein: 21gFat: 13.7gSaturated Fat: 6.1gCholesterol: 30mgSodium: 617mgPotassium: 92mgFiber: 8.6gSugar: 6gCalcium: 348mgIron: 6mg

Keyword Healthy Mac and Cheese Cups, Low Calorie Butternut Squash Mac and Cheese

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Nutrition and Calories in Butternut Squash Mac and Cheese

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