Butternut Squash “Mac and Cheese”

If you’re a fan of Kraft macaroni and cheese, you’ll be sure to love this healthy, lightened-up substitute. Free of chemicals and refined flour, this version of macaroni and cheese uses spiralized squash as pasta noodles and two types of cheese, along with Greek yogurt for extra creaminess. You can get creative with any type of cheese you like, but this recipe calls for Cheddar like the classic comfort dish. Your kids will have no idea they aren’t eating the real deal, as the physical resemblance is pretty uncanny.

Serves 4

1 large butternut squash

2 tablespoons extra-virgin olive oil

2 cloves garlic, finely chopped

1⁄3 cup grated Parmesan cheese

1⁄3 cup grated sharp Cheddar cheese

3 tablespoons Greek yogurt

  1. Cut the bulbous end off your butternut squash and set aside. You will be using the longer end to spiralize. Peel butternut squash until the top, tough surface is completely removed; then slice in half crosswise and cut off both ends. Spiralize using a small-noodle blade.
  2. Heat olive oil in a large pan on medium heat. Add garlic and squash noodles and stir around the pan so that noodles are evenly coated with olive oil and garlic. Cover and cook for about 7 minutes or until noodles are super soft. Lower flame and with a spatula press onto the noodles to break them into smaller, bite-sized pieces.
  3. Add Parmesan cheese, Cheddar cheese, and Greek yogurt and mix thoroughly on low heat until cheese is melted and noodles are evenly coated. Serve immediately while warm.
9781440594380 Butternut Squash Mac and Cheese

Butternut Squash “Mac and Cheese”