Low Calorie Butternut Squash Mac and Cheese
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.
Equipment
Ingredients
- 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 9x11 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
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