Stove Top Acorn Squash Mac and Cheese
Make creamy macaroni and cheese healthier by adding acorn squash. This great hidden vegetable side dish is a perfect way to add an extra veggie to your plate without anyone knowing it!
Servings: 4 Servings
Ingredients
- 1 medium acorn squash
- 6 ounces pasta
- 4 oz extra sharp cheddar
- ½ teaspoon ground mustard powder
- salt and pepper to taste
Instructions
- Cook the 1 medium acorn squash until soft. I like to do this while it is whole, it makes cutting it a lot easier. So, you can either boil it whole for 10-15 minutes or poke it with a fork and stick it in the microwave for 6 minutes.
- While the squash is cooking, go ahead and cook the 6 ounces pasta to al dente following the package directions. Reserve about ½ cup of the pasta water. Drain the rest and set aside.
- Scoop the seeds out of the squash. Mash the squash until smooth. For a super smooth and creamy sauce, use a blender or food processor.
- In a saucepan, mix the squash, pasta, and ½ cup of the pasta water.
- Add the ½ teaspoon ground mustard powder and 4 oz extra sharp cheddar.
- Stir over low heat until the cheese is melted.
- If needed, a splash of milk or water can be used to loosen up the sauce.
- Season with salt and pepper to your liking and serve!
Nutrition
Serving: 1Serving | Calories: 318kcal | Carbohydrates: 44g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 191mg | Potassium: 492mg | Fiber: 3g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 12mg | Calcium: 246mg | Iron: 1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!