Kabocha Squash Mac 'n' Cheese with Pork Rind Crust - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 small kabocha squash (about 1 1/2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 12 ounces elbow macaroni
- 1 1/2 cups whole milk
- 1 cup chicken stock
- 3 ounces sharp Cheddar cheese, grated
- 3 ounces Colby cheese, grated
- 3 ounces Pecorino Romano cheese, grated
- 2 tablespoons unsalted butter
- 1/2 teaspoon grated nutmeg
- 5 tablespoons crushed pork rinds (see note)
- 2 teaspoons black sesame seeds
Instructions
- Preheat the oven to 375 degrees F. Butter a 4-inch-deep 9-by-12-inch baking dish or casserole.
- Peel and halve the squash. Scrape out the seeds and membranes and cut into rough 1-inch cubes. Place them on a baking sheet, toss with the olive oil, and season with a little salt and pepper. Spread them out on the baking sheet and bake for about 25 minutes, or until the squash is fork-tender.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook for 8 to 10 minutes, or until cooked but still with a slight resistance to it. Drain the macaroni in a colander and cool under cold running water. Set aside.
- Transfer the cooked squash to a blender, add the milk, chicken stock, three cheeses, and the butter, and blend on high to a smooth puree. Add 2 teaspoons salt, 3/4 teaspoon pepper, and the nutmeg and pulse to mix. Transfer the squash puree to a bowl, add the elbow macaroni, and mix thoroughly.
- Transfer the mixture to the buttered baking dish. Sprinkle the pork rinds and sesame seeds over the top. Cover with foil and bake for 20 minutes.
- Remove the foil, and continue baking until the mac 'n' cheese is lightly browned and crisp on top, another 25 to 30 minutes.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Sesame Seeds.
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