Protein-Packed Butternut Squash Mac and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Butternut Squash Mac and Cheese

A satisfying twist on classic mac and cheese that incorporates creamy roasted butternut squash and a protein boost from low‐fat cottage cheese and an extra egg white. Enjoy the comforting flavors with whole wheat pasta and a hint of savory cheddar – a comforting, hearty meal perfect for any time of day.

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NUTRITION

444kcal
Protein
33.6g
Fat
5g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Macaroni

1 cup Roasted & Pureed Butternut Squash

1/2 cup Low-Fat Cheddar Cheese, shredded

1/2 cup Low-Fat Cottage Cheese

1 large Egg White

Seasonings (salt, pepper, garlic powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a baked finish, or simply prepare on the stovetop.

  • 2

    Cook the whole wheat macaroni in boiling water according to package directions until al dente, then drain.

  • 3

    In a blender, combine the roasted and pureed butternut squash with the low-fat cottage cheese and egg white until smooth.

  • 4

    Return the pasta to the pot and stir in the squash-cottage cheese mixture along with the shredded low-fat cheddar cheese. Season with salt, pepper, and garlic powder to taste.

  • 5

    For a baked version, transfer the mixture into a baking dish, sprinkle a little extra cheddar on top, and bake for about 10 minutes until the top is lightly golden. Alternatively, heat the mixture on medium-low until warmed through.

  • 6

    Serve immediately and enjoy a protein-packed twist on a classic comfort dish.

Protein-Packed Butternut Squash Mac and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Butternut Squash Mac and Cheese

A satisfying twist on classic mac and cheese that incorporates creamy roasted butternut squash and a protein boost from low‐fat cottage cheese and an extra egg white. Enjoy the comforting flavors with whole wheat pasta and a hint of savory cheddar – a comforting, hearty meal perfect for any time of day.

NUTRITION

444kcal
Protein
33.6g
Fat
5g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Macaroni

1 cup Roasted & Pureed Butternut Squash

1/2 cup Low-Fat Cheddar Cheese, shredded

1/2 cup Low-Fat Cottage Cheese

1 large Egg White

Seasonings (salt, pepper, garlic powder) to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a baked finish, or simply prepare on the stovetop.

  • 2

    Cook the whole wheat macaroni in boiling water according to package directions until al dente, then drain.

  • 3

    In a blender, combine the roasted and pureed butternut squash with the low-fat cottage cheese and egg white until smooth.

  • 4

    Return the pasta to the pot and stir in the squash-cottage cheese mixture along with the shredded low-fat cheddar cheese. Season with salt, pepper, and garlic powder to taste.

  • 5

    For a baked version, transfer the mixture into a baking dish, sprinkle a little extra cheddar on top, and bake for about 10 minutes until the top is lightly golden. Alternatively, heat the mixture on medium-low until warmed through.

  • 6

    Serve immediately and enjoy a protein-packed twist on a classic comfort dish.