Creamy Butternut Squash Mac and Cheese Bake

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

Creamy Butternut Squash Mac and Cheese Bake

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Mac and Cheese Bake

Enjoy a comforting bowl of creamy butternut squash mac and cheese bake—a delightful twist on a classic dish. Velvety squash puree blends with whole wheat macaroni and is enriched by a layer of melted low‐fat cheddar, with a hint of egg white binding it all into a satisfying meal perfect for dinner.

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NUTRITION

488kcal
Protein
31.7g
Fat
9.3g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Macaroni

1 cup Butternut Squash Puree

1/2 cup Low-Fat Cheddar Cheese

1/2 cup Skim Milk

1 Egg White

Seasonings (Salt, Black Pepper, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a large bowl, combine the cooked macaroni with butternut squash puree.

  • 4

    Stir in the skim milk and egg white until the mixture is smooth and well incorporated.

  • 5

    Fold in half of the low-fat cheddar cheese and season with salt, black pepper, and garlic powder to taste.

  • 6

    Transfer the mixture to a lightly greased baking dish, and sprinkle the remaining cheese evenly on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the top is melted and lightly golden.

  • 8

    Allow to cool for a few minutes before serving.

Creamy Butternut Squash Mac and Cheese Bake

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

Creamy Butternut Squash Mac and Cheese Bake

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Mac and Cheese Bake

Enjoy a comforting bowl of creamy butternut squash mac and cheese bake—a delightful twist on a classic dish. Velvety squash puree blends with whole wheat macaroni and is enriched by a layer of melted low‐fat cheddar, with a hint of egg white binding it all into a satisfying meal perfect for dinner.

NUTRITION

488kcal
Protein
31.7g
Fat
9.3g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Macaroni

1 cup Butternut Squash Puree

1/2 cup Low-Fat Cheddar Cheese

1/2 cup Skim Milk

1 Egg White

Seasonings (Salt, Black Pepper, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a large bowl, combine the cooked macaroni with butternut squash puree.

  • 4

    Stir in the skim milk and egg white until the mixture is smooth and well incorporated.

  • 5

    Fold in half of the low-fat cheddar cheese and season with salt, black pepper, and garlic powder to taste.

  • 6

    Transfer the mixture to a lightly greased baking dish, and sprinkle the remaining cheese evenly on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the top is melted and lightly golden.

  • 8

    Allow to cool for a few minutes before serving.