This recipe is one one you are going to want to save or pin for later! Definitely a healthy twist on an American favorite.
View the short video or skip on down the the instructions & nutrition info!
1 Package :: Quinoa Macaroni (or whole-wheat macaroni)
2 Cups :: Butternut Squash, Pureed*
1 Cup :: Unsweetened Almond Milk (or milk of choice)
¼ Cup :: Greek Yogurt
1 Cup :: Cheddar Cheese, part skim (Option to use Veggie Shred or Almond Cheese)
½ Cup :: Jack Cheese, part skim (Option to use Veggie Shred or Almond Cheese)
2 Tbsp. :: Parmesan cheese, garnish (optional)
Sea Salt & Black Pepper to Taste
Preheat Oven to 400˚ F
Put 2 pots of water on the stove on high. Once boiling add in one pot the quinoa and in the other pot pour in butternut squash. Boil for about 8 minutes then drain water and place Quinoa to the side.
Using the same pot you boiled the butternut squash in, take a beater and puree the squash (not on while it is on heat). Next add in the almond milk, Greek yogurt and cheese. Place back on the stove top on medium heat and heat until it comes to a slight boil.
Add in quinoa pasta to mac & cheese and use a wooden spoon to mix so that all pasta and cheese/squash drip have been mixed.
Spray a 7×11 pan and pour in mixture. Place in oven uncovered for 18 minutes. Remove and serve hot.
(**Option to use a can of pureed butternut squash but I highly prefer boiling and pureeing your own)