Prep 5 mins
Cook 15 mins
This healthy mac has some earthy tones since I use winter vegetables. The measurements most likely very off as I never measure, but its easy to eyeball in this recipe and mistakes are easily covered. Don't dig in expecting your traditional mac, and this might surprise you as a nutrient filled alternative to that horridly delicious waist-busting box of Kraft product.
- 453.59 g pasta (something fun, I like cavatappi, whole wheat might be interesting)
- 340.19 g cooked winter squash
- 1 onion
- 3 portabella mushrooms (any kind works)
- 9.85 ml olive oil
- salt and pepper
- cheese (your favorite kind. I like parm with this)
- Boil the pasta al dente, drain.
- Meanwhile, thaw winter squash until warm.
- Meanwhile, thinly slice onion and cut mushroom into bite sized peices.
- Saute the onion and mushroom with a little sage and olive oil, until they are tender.
- Mix everything into the pasta, adding salt and pepper and cheese until it tastes amazing.
There are some great ideas here! I didn't follow the recipe exactly--I wanted to bake it, so I added 1/3 cup lowfat plain yogurt to the macaroni (I used Rozoni Healthy Harvest wheat pasta) and cheese (low fat cheddar, 8 oz) and a "buttered crumb" topping made of crushed garlic and herb All-Bran crackers and Bummel and Brown yogurt spread to the top. I'm most pleased by the idea of using squash in mac-n-cheese. It made for a nice flavor. Overall, I thought this was quite a nice substitute for mac-n-cheese, but my non-dieting husband wasn't impressed. I'm sure I'll play with this again! Thanks!