Creamy Butternut Squash Baked Macaroni

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

Creamy Butternut Squash Baked Macaroni

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Baked Macaroni

A comforting baked macaroni dish that marries the velvety sweetness of roasted butternut squash with a creamy blend of cottage and Parmesan cheeses, enriched with lean chicken breast for a protein boost. This unique twist on classic baked pasta offers a delightful balance of textures and flavors, perfect for a satisfying meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

537kcal
Protein
50.9g
Fat
13.4g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat elbow macaroni

1/2 cup pureed baked butternut squash

1/2 cup low-fat cottage cheese

2 tbsp grated Parmesan cheese

3 oz cooked chicken breast, shredded or diced

1 tsp olive oil

2 cloves garlic, minced

1 cup spinach (fresh)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of salted water to boil and cook the whole wheat elbow macaroni until al dente. Drain and set aside.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add the chopped spinach. Cook until spinach is wilted.

  • 4

    In a mixing bowl, combine the cooked macaroni, pureed butternut squash, low-fat cottage cheese, grated Parmesan cheese, shredded chicken breast, and the garlic-spinach mixture. Stir gently to combine.

  • 5

    Transfer the mixture into a lightly greased baking dish and spread evenly.

  • 6

    Bake in the preheated oven for 20 minutes until the top is slightly golden and the dish is heated through.

  • 7

    Remove from oven and let cool for a few minutes before serving. Enjoy your creamy, protein-packed baked macaroni!

Creamy Butternut Squash Baked Macaroni

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

Creamy Butternut Squash Baked Macaroni

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Baked Macaroni

A comforting baked macaroni dish that marries the velvety sweetness of roasted butternut squash with a creamy blend of cottage and Parmesan cheeses, enriched with lean chicken breast for a protein boost. This unique twist on classic baked pasta offers a delightful balance of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

537kcal
Protein
50.9g
Fat
13.4g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat elbow macaroni

1/2 cup pureed baked butternut squash

1/2 cup low-fat cottage cheese

2 tbsp grated Parmesan cheese

3 oz cooked chicken breast, shredded or diced

1 tsp olive oil

2 cloves garlic, minced

1 cup spinach (fresh)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of salted water to boil and cook the whole wheat elbow macaroni until al dente. Drain and set aside.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add the chopped spinach. Cook until spinach is wilted.

  • 4

    In a mixing bowl, combine the cooked macaroni, pureed butternut squash, low-fat cottage cheese, grated Parmesan cheese, shredded chicken breast, and the garlic-spinach mixture. Stir gently to combine.

  • 5

    Transfer the mixture into a lightly greased baking dish and spread evenly.

  • 6

    Bake in the preheated oven for 20 minutes until the top is slightly golden and the dish is heated through.

  • 7

    Remove from oven and let cool for a few minutes before serving. Enjoy your creamy, protein-packed baked macaroni!