I still have to decide what I’m going to work as today…a banana or a hockey player. There’s faults with both costumes. Entering a dialysis unit in a banana costume is an interesting concept. Seeing as my patients are all on strict potassium restrictions, it’s almost a tease…or sending the wrong message (I am the dietitian, after all). Maybe I just need a “DON’T eat me!” sign to pin to my chest. Hmm..
A hockey player is a little generic. And probably a little stinky. Hockey equipment doesn’t get washed very often because…well, it just doesn’t. Seeing as I played a game until 10pm last night, that could be interesting..and potentially offensive. But, there’s always perfumes and Febreze, right? Right.
Unlike my poorly planned Halloween costume choices, there is no fault to be found in this recipe. As soon as I saw it on Gina’s blog, I knew I had to make it.
How this recipe from Cooking Light ever slipped passed my eyes is beyond me. I am known for pouring over my monthly Cooking Light issues for a really, really long time.
But that’s no longer important. What is important is that I think I modified the recipe to be even better. I don’t know that for a fact, but skipping the panko and baking not only 1) cut time and 2) cut calories…but 3) made for the creamiest, richest, most wonderful mac & cheese you may ever have pass your lips.
…For under 400 calories per serving. (Bonus points for it being orange and today being Halloween!) 😉
Butternut Squash Mac and Cheese adapted from Cooking Light and The Candid RD
3 1/2 cups cubed peeled butternut squash (about one 1-lb squash)
1 1/4 cups lower-sodium vegetable broth
1 1/2 cups fat-free milk
2 garlic cloves, chopped
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp fat-free Greek yogurt
1 1/4 cups (5 oz) Gruyere cheese, shredded
1 cup (4 oz) pecorino Romano cheese, grated
1/4 cup (1 oz) Parmigiano-Reggiano cheese, grated
1 lb uncooked whole wheat pasta (such as penne or rotini)
Combine squash, broth, garlic, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Cook pasta according to package directions, omitting salt and fat; drain well.
Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Blend until smooth.
Place blended squash mixture in a bowl; stir in Gruyere, parmesan, and Parmesan cheese. Add pasta to the squash-cheese mixture, stir to combine and serve immediately. Yield: 8 servings.
Nutrition Information (per serving): 395 calories; 11.6 g. fat; 32 mg. cholesterol; 568 mg. sodium; 50.5 g. carbohydrate; 4 g. fiber; 23.3 g. protein
Result: Dare I say the best dish yet this fall? This was truly wonderful. Rich…comforting… sinful-tasting…but not so much. This is ready in 35 minutes from start to finish and is sure to be the perfect meal for kids, guests, and everyone in between. SO GOOD. Enjoy![/print_this]
Regardless of my costume woes, I must say that the other gal in this household makes the cutest ballerina ever…for the second year in a row. This dietitian mama is doing something right…the tutu still fits from last year 😉 Can’t say I wasn’t a bit worried about that possibility..
Tonight is trick-or-treating in our neighborhood. Unfortunately, I am giving an exam tonight so the Princess and Mr. Prevention will be handing out candy to the neighborhood cuties without me. On the plus side, not handing out candy this year may be of benefit to my waistline. I don’t know about you all, but far too many pieces of candy make their way into my belly as I’m putting them into kids’ candy sacks and buckets!
Question: Are you dressing up for Halloween? If so, as what?