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

Enjoy a nutritious twist on classic mac and cheese, where the creamy butternut squash puree and a blend of low-fat cheddar, nonfat Greek yogurt, and a hint of egg white come together with whole wheat macaroni for a satisfying, protein-rich meal. The dish balances the comfort of cheesy pasta with the light, autumnal sweetness of roasted squash, making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

512kcal
Protein
35.3g
Fat
8.3g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat macaroni (cooked, ~140g)

0.75 cup butternut squash puree (~150g)

0.33 cup low-fat cheddar cheese, shredded (~28g)

0.75 cup nonfat Greek yogurt (~170g)

0.5 cup low-fat milk (~120g)

1 large egg white (~30g)

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

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PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a baked finish, or prepare a pot for stovetop cooking.

  • 2

    Cook whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    In a medium saucepan over low heat, combine butternut squash puree, low-fat milk, and nonfat Greek yogurt. Stir until smooth and gently warmed.

  • 4

    Whisk in the egg white thoroughly into the warm sauce to ensure even distribution.

  • 5

    Add the shredded low-fat cheddar cheese into the sauce, stirring until melted and well combined.

  • 6

    Season the sauce with a pinch of salt, black pepper, and garlic powder.

  • 7

    Mix in the cooked whole wheat macaroni, ensuring all pasta is evenly coated with the creamy butternut squash cheese sauce.

  • 8

    For an extra baked texture, transfer the mixture to an oven-safe dish, top with a light sprinkle of cheese if desired, and bake for 10 minutes until bubbling.

  • 9

    Serve immediately and enjoy this protein-packed, nutritious twist on mac and cheese.

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

Enjoy a nutritious twist on classic mac and cheese, where the creamy butternut squash puree and a blend of low-fat cheddar, nonfat Greek yogurt, and a hint of egg white come together with whole wheat macaroni for a satisfying, protein-rich meal. The dish balances the comfort of cheesy pasta with the light, autumnal sweetness of roasted squash, making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

512kcal
Protein
35.3g
Fat
8.3g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat macaroni (cooked, ~140g)

0.75 cup butternut squash puree (~150g)

0.33 cup low-fat cheddar cheese, shredded (~28g)

0.75 cup nonfat Greek yogurt (~170g)

0.5 cup low-fat milk (~120g)

1 large egg white (~30g)

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a baked finish, or prepare a pot for stovetop cooking.

  • 2

    Cook whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    In a medium saucepan over low heat, combine butternut squash puree, low-fat milk, and nonfat Greek yogurt. Stir until smooth and gently warmed.

  • 4

    Whisk in the egg white thoroughly into the warm sauce to ensure even distribution.

  • 5

    Add the shredded low-fat cheddar cheese into the sauce, stirring until melted and well combined.

  • 6

    Season the sauce with a pinch of salt, black pepper, and garlic powder.

  • 7

    Mix in the cooked whole wheat macaroni, ensuring all pasta is evenly coated with the creamy butternut squash cheese sauce.

  • 8

    For an extra baked texture, transfer the mixture to an oven-safe dish, top with a light sprinkle of cheese if desired, and bake for 10 minutes until bubbling.

  • 9

    Serve immediately and enjoy this protein-packed, nutritious twist on mac and cheese.