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Recipes

Acorn Squash Mac n' Cheese with Broccoli

Preparation

20 minutes

Cooking

30 minutes

Total

50 minutes

Portion(s)

6 portions

Ingredients

  • 1 medium acorn squash
  • 1 can of 540 ml (19 oz) white beans, rinsed and drained
  • 473 ml cooking cream 5% m.f.
  • 500 ml light mozzarella cheese, shredded
  • 125 ml (½ cup) light cream cheese
  • 500 ml (2 cups) broccoli, cut into small florets
  • 125 ml (½ cup) of water
  • 15 ml (1 tablespoon) Dijon mustard
  • 15 ml (1 tablespoon) or 1 garlic clove, chopped
  • 15 ml (1 tablespoon) onion powder
  • 15 ml (1 tablespoon) smoked paprika
  • 15 ml (1 tablespoon) Sriracha sauce or 5 ml (1 teaspoon) chili powder
  • 1 L (4 cups) whole wheat macaroni
  • 10 ml (2 teaspoons) salt
  • Pepper to taste

Preparation

  1. Cut the squash in half, then remove the seeds. Place in a large microwave-safe dish with a bottom of water. Cook for 10 to 12 minutes or until the flesh is softened.
     
  2. In the meantime, using a colander, drain and rinse the white beans. Set aside.
     
  3. Once the squash is softened, remove the peel with a knife and cut roughly half of the squash.
     
  4. Using a blender, puree half the squash, the white beans and the cream.
     
  5. Pour the squash and beans mixture into a large saucepan over medium-high heat. Add half of the grated cheese, cream cheese, broccoli, water, Dijon mustard, garlic, onion powder, paprika and Sriracha sauce. Simmer for 5 to 10 minutes until melted and hot.
     
  6. Meanwhile, in a large pot of boiling salted water, cook the macaroni until al dente. Drain and set aside.
     
  7. In a large ovenproof dish, pour the macaroni and then the sauce. Mix together. Garnish with the other half of the grated cheese and the smoked paprika.
     
  8. Broil in the oven for about 2 to 3 minutes or until the cheese is melted and lightly crusty.

 

Nutritional information

Calories: 470
Fat: 13 g
Carbohydrates: 63 g
Fiber: 7 g
Protein: 24 g
Sodium: 580 mg

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