Vegetarian

Yet another squash and mac and cheese recipe (higher protein version) takes 25 minutes to prepare.

Yet another squash and mac and cheese recipe (higher protein version) takes 30 minutes to cook.

Yet another squash and mac and cheese recipe (higher protein version) makes 8 servings.

The ingredients for Yet another squash and mac and cheese recipe (higher protein version) are:

3 cups cubed peeled winter squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1/2 cups milk
1 cup fat-free Greek yogurt
2 garlic cloves, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Gruy?re cheese
1 cup (4 ounces) grated Pecorino Romano cheese
1 cup (4 ounces) grated sharp Cheddar
14.5 ounces (one box) Barilla Plus pasta
Cooking spray
1/2 cup panko (Japanese breadcrumbs)

Here is how you make Yet another squash and mac and cheese recipe (higher protein version):

Preheat your oven to 375 degrees F.Cook the pasta as directed on the package, and drain.Meanwhile, combine squash, broth, milk and garlic in a saucepan. Simmer until squash is tender when pierced with a fork. Remove from heat and puree this mixture, the stir the salt, pepper, Greek yogurt, and cheese in and mix until combined. This is the sauce.Coat a 13x9 baking dish with cooking spray. Mix the pasta into the sauce and spread this evenly in the baking dish. Top with panko breadcrumbs and another spritz of cooking spray to help them brown.Bake at 375 degrees for 20-40 minutes, or until bubbly and browned.Serving Size: Makes 8 heaping 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user MATOCIQUALA.

The nutritional information for Yet another squash and mac and cheese recipe (higher protein version) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 446.0

• Total Fat: 15.6 g
• Cholesterol: 46.7 mg
• Sodium: 509.8 mg
• Total Carbs: 51.4 g
• Dietary Fiber: 7.2 g
• Protein: 26.4 g