Butternut Squash Mac and Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound elbow macaroni
- 3 cups peeled and cubed butternut squash
- 1 1/2 cups nonfat milk
- 1 1/4 cups nonfat, low-sodium chicken broth
- 2 cloves garlic, peeled
- 2 tablespoons plain nonfat Greek yogurt
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups shredded Gruyere
- 1 cup grated Romano cheese
- 1 cup finely grated sharp Cheddar
- 1 cup grated part-skim mozzarella
Instructions
- Preheat the oven to 375 degrees F. Bring a large pot of water to a boil and cook the macaroni; drain well. Combine the squash, milk, broth and garlic in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the squash is tender when pierced with a fork, about 25 minutes. Put the hot squash mixture in a blender and add the Greek yogurt, salt and pepper. Replace the blender lid with a clean towel (to let steam escape without the mess) and blend until smooth. Put the squash mixture in a bowl and stir in the Gruyere, Romano, 1/2 cup of the Cheddar and 1/2 cup of the mozzarella until combined. Add the macaroni to the squash mixture, and stir until combined. Spread the mixture evenly in a 13-by-9-inch glass or ceramic baking dish and sprinkle the top with the remaining 1/2 cup Cheddar and 1/2 cup mozzarella. Bake until bubbly, about 20 minutes.
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