Creamy Butternut Squash Macaroni Bake

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

Creamy Butternut Squash Macaroni Bake

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Macaroni Bake

A comforting and creamy bake that marries the sweetness of roasted butternut squash with wholesome whole wheat macaroni and a blend of low-fat dairy and chickpeas for a protein boost. This dish offers a delightful balance of textures and flavors with a lightly cheesy, creamy finish, perfect for a satisfying meal any time of the day.

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NUTRITION

455kcal
Protein
32.6g
Fat
8.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat macaroni

1/2 cup roasted butternut squash

1/2 cup low-fat cottage cheese

1/4 cup shredded part-skim mozzarella

1/4 cup drained canned chickpeas

1/2 tsp garlic powder

1/2 tsp dried Italian herbs

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente, then drain and set aside.

  • 3

    While the pasta cooks, cube the butternut squash, toss with a small amount of olive oil, salt, and pepper, and roast in the oven on a baking sheet for about 20 minutes until tender.

  • 4

    In a large bowl, combine the cooked macaroni, roasted butternut squash, low-fat cottage cheese, shredded mozzarella, and drained chickpeas.

  • 5

    Season the mixture with garlic powder, dried Italian herbs, salt, and pepper. Stir gently to evenly distribute the seasonings and cheeses.

  • 6

    Transfer the mixture into a lightly greased baking dish. Place in the oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly golden on top.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy your creamy and comforting macaroni bake.

Creamy Butternut Squash Macaroni Bake

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

Creamy Butternut Squash Macaroni Bake

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Macaroni Bake

A comforting and creamy bake that marries the sweetness of roasted butternut squash with wholesome whole wheat macaroni and a blend of low-fat dairy and chickpeas for a protein boost. This dish offers a delightful balance of textures and flavors with a lightly cheesy, creamy finish, perfect for a satisfying meal any time of the day.

NUTRITION

455kcal
Protein
32.6g
Fat
8.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat macaroni

1/2 cup roasted butternut squash

1/2 cup low-fat cottage cheese

1/4 cup shredded part-skim mozzarella

1/4 cup drained canned chickpeas

1/2 tsp garlic powder

1/2 tsp dried Italian herbs

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente, then drain and set aside.

  • 3

    While the pasta cooks, cube the butternut squash, toss with a small amount of olive oil, salt, and pepper, and roast in the oven on a baking sheet for about 20 minutes until tender.

  • 4

    In a large bowl, combine the cooked macaroni, roasted butternut squash, low-fat cottage cheese, shredded mozzarella, and drained chickpeas.

  • 5

    Season the mixture with garlic powder, dried Italian herbs, salt, and pepper. Stir gently to evenly distribute the seasonings and cheeses.

  • 6

    Transfer the mixture into a lightly greased baking dish. Place in the oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly golden on top.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy your creamy and comforting macaroni bake.