Baked Whole Wheat Macaroni with Creamy Butternut Squash Sauce

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

Baked Whole Wheat Macaroni with Creamy Butternut Squash Sauce

YOUR SOLIN GENERATED RECIPE

Baked Whole Wheat Macaroni with Creamy Butternut Squash Sauce

Enjoy a comforting and nutritious baked pasta dish featuring whole wheat macaroni enveloped in a silky, velvety butternut squash sauce. The creaminess is enhanced with a dollop of low-fat Greek yogurt and a sprinkle of savory Parmesan, creating a perfect balance of flavors guaranteed to warm you from the inside out.

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NUTRITION

532kcal
Protein
37g
Fat
13.2g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Macaroni (dry)

1 cup cubed Butternut Squash

0.75 cup Low-Fat Greek Yogurt

1 ounce Grated Parmesan Cheese

1 teaspoon Olive Oil

Seasonings (Garlic Powder, Onion Powder, Salt, Pepper, Dried Sage)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Toss the cubed butternut squash with olive oil, garlic powder, onion powder, dried sage, salt, and pepper. Roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 3

    Meanwhile, cook the whole wheat macaroni according to package directions until al dente. Drain and set aside.

  • 4

    In a blender, combine the roasted butternut squash with low-fat Greek yogurt and a splash of water or cooking liquid from the squash to achieve a creamy consistency. Blend until smooth; season with additional salt and pepper if needed.

  • 5

    Mix the cooked macaroni with the creamy butternut squash sauce in a baking dish. Sprinkle the grated Parmesan cheese evenly on top.

  • 6

    Bake the mixture in the preheated oven for 10-15 minutes, or until heated through and the top is slightly golden.

  • 7

    Serve warm and enjoy this nutritious, protein-packed meal.

Baked Whole Wheat Macaroni with Creamy Butternut Squash Sauce

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

Baked Whole Wheat Macaroni with Creamy Butternut Squash Sauce

YOUR SOLIN GENERATED RECIPE

Baked Whole Wheat Macaroni with Creamy Butternut Squash Sauce

Enjoy a comforting and nutritious baked pasta dish featuring whole wheat macaroni enveloped in a silky, velvety butternut squash sauce. The creaminess is enhanced with a dollop of low-fat Greek yogurt and a sprinkle of savory Parmesan, creating a perfect balance of flavors guaranteed to warm you from the inside out.

NUTRITION

532kcal
Protein
37g
Fat
13.2g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Macaroni (dry)

1 cup cubed Butternut Squash

0.75 cup Low-Fat Greek Yogurt

1 ounce Grated Parmesan Cheese

1 teaspoon Olive Oil

Seasonings (Garlic Powder, Onion Powder, Salt, Pepper, Dried Sage)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Toss the cubed butternut squash with olive oil, garlic powder, onion powder, dried sage, salt, and pepper. Roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 3

    Meanwhile, cook the whole wheat macaroni according to package directions until al dente. Drain and set aside.

  • 4

    In a blender, combine the roasted butternut squash with low-fat Greek yogurt and a splash of water or cooking liquid from the squash to achieve a creamy consistency. Blend until smooth; season with additional salt and pepper if needed.

  • 5

    Mix the cooked macaroni with the creamy butternut squash sauce in a baking dish. Sprinkle the grated Parmesan cheese evenly on top.

  • 6

    Bake the mixture in the preheated oven for 10-15 minutes, or until heated through and the top is slightly golden.

  • 7

    Serve warm and enjoy this nutritious, protein-packed meal.