U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
Old 03-20-2009, 06:16 PM
 
Location: USA
9,718 posts, read 5,755,857 times
Reputation: 31710

Advertisements

I have made this last night as a side and must say it was really good. No one knew it had squash in it. I will make it again.
This recipe was from Ellie Krieger in this month's issue of Eat Smart

One 16 oz box elbow macaroni (I used Barilla)
Two 10 oz packages frozen pureed winter squash (I used frozen organic)
2 cups low fat milk
1-1/3 cups grated extra sharp cheddar cheese (4 oz)
2/3 cup grated monterey jack (2 oz)
1/2 cup part skim ricotta (I used the regular, what I had)
I added because I love it.... 1/4 cup quattro formaggio (a shredded mix of parm. asiago, fontina and mild provolone
1 tsp. dry mustard (was out of this so I substituted yellow mustard)
1/8 tsp. cayenne pepper or a few dashes of hot sauce
salt and pepper (I salted the macaroni and added salt to taste to the squash)
TOPPING:
2 tbsp. plain dry breadcrumb (I used panko)
2 tbsp. fresh grated parmesan or romano cheese
1 tsp. olive oil

Preheat oven 375. Spray a 9x13 dish. Cook macaroni according to directions.Drain and transfer to prepared baking dish.
Place frozen squash and milk in large saucepan and cook over low heat, stirring occasionally and breaking up the squash until it is defrosted. Turn heat up to medium and cook until mix is almost simmering. Remove from heat and stir in everything. Pour mixture over macaroni and stir to combine.
Combine topping and sprinkle over macaroni. Bake until cheeses are bubbling around the edges about 20 min, then broil for 3 min to crisp topping.

Notes: I did add more topping than called for and I didn't need to put the broiler on. Maybe because I used panko instead of breadcrumbs.

Serves: 8, serving size 2 cups
Per serving:
calories 390
total fat 11g
protein 18 g
fiber 3.5 g

Enjoy
Reply With Quote Quick reply to this message

 
Old 03-20-2009, 10:47 PM
 
Location: South GA
10,887 posts, read 9,866,129 times
Reputation: 20878
Thanks! This looks like a keeper!
Reply With Quote Quick reply to this message
 
Old 03-21-2009, 09:31 AM
 
Location: Finally made it to Florida and lovin' every minute!
22,677 posts, read 17,090,169 times
Reputation: 17527
Man, that sounds so good.
Reply With Quote Quick reply to this message
 
Old 03-21-2009, 12:43 PM
 
Location: Looking East and hoping!
28,227 posts, read 19,581,634 times
Reputation: 2000000873
I cannot wait to try this one Thank You Ms. Bella!
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 07:22 PM.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top