Reduced calorie and fat macaroni and cheese
1. Preheat oven to 375°.
2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
6. Bake at 375 F for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 458 | ||
Calories from Fat: 113 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 38.5mg | 12 % | |
Sodium 717.8mg | 25 % | |
Potassium 493.2mg | 13 % | |
Total Carbohydrate 62g | 18 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 58.5g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 458
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