Creamy Baked Macaroni with Butternut Squash

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

Creamy Baked Macaroni with Butternut Squash

YOUR SOLIN GENERATED RECIPE

Creamy Baked Macaroni with Butternut Squash

Enjoy a warm, comforting bowl of creamy baked macaroni enhanced with tender cubes of roasted butternut squash, a tangy blend of nonfat Greek yogurt and low-fat milk, and a touch of reduced fat cheddar cheese, all brought together with a delicate egg white for a lighter, protein-rich finish.

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NUTRITION

508kcal
Protein
35.4g
Fat
7.3g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Macaroni

1 cup cubed Butternut Squash

1/2 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Milk

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1 Egg White

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package directions until al dente, then drain.

  • 3

    Steam or lightly roast the cubed butternut squash until tender. If roasting, toss with a touch of salt and pepper and roast for about 20 minutes.

  • 4

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat milk, egg white, and a pinch of salt and pepper. Mix well until smooth.

  • 5

    Gently fold in the cooked macaroni and tender butternut squash, then stir in the shredded reduced fat cheddar cheese.

  • 6

    Transfer the mixture into a lightly greased baking dish and smooth out the top.

  • 7

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

  • 8

    Remove from the oven and let it cool slightly before serving.

Creamy Baked Macaroni with Butternut Squash

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

Creamy Baked Macaroni with Butternut Squash

YOUR SOLIN GENERATED RECIPE

Creamy Baked Macaroni with Butternut Squash

Enjoy a warm, comforting bowl of creamy baked macaroni enhanced with tender cubes of roasted butternut squash, a tangy blend of nonfat Greek yogurt and low-fat milk, and a touch of reduced fat cheddar cheese, all brought together with a delicate egg white for a lighter, protein-rich finish.

NUTRITION

508kcal
Protein
35.4g
Fat
7.3g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Macaroni

1 cup cubed Butternut Squash

1/2 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Milk

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1 Egg White

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package directions until al dente, then drain.

  • 3

    Steam or lightly roast the cubed butternut squash until tender. If roasting, toss with a touch of salt and pepper and roast for about 20 minutes.

  • 4

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat milk, egg white, and a pinch of salt and pepper. Mix well until smooth.

  • 5

    Gently fold in the cooked macaroni and tender butternut squash, then stir in the shredded reduced fat cheddar cheese.

  • 6

    Transfer the mixture into a lightly greased baking dish and smooth out the top.

  • 7

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

  • 8

    Remove from the oven and let it cool slightly before serving.