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In categories: sheCooks, Tasty Tuesday

March 16, 2012

So my husband and I try to eat clean, be healthy, and watch the caloric intake. But also, we are human. I am a firm believer that the ‘super perky, always facebooking and blogging how much she loves veggies and doesn’t miss carbs at all! girl’ is lying (like seriously lying or at least is in denial). Yes, eating clean, and processed-food free is awesome and does make you feel great but I am a human and cannot do it all the time.
–Janet Daly


2 ½ Cups of Whole Grain Elbow Noodles
1 Medium Butternut Squash
1-Cup Skim Milk
¼-Cup Whole-Wheat Flour or Brown Rice Flour
½-Cup of Partially Skimmed Cheddar Cheese
Salt and Pepper
Parmesan Cheese
Whole Wheat Bread Crumbs

  1. Cook pasta according to package directions and strain in colander but do not rinse.
  2. Take butternut squash, poke about a million holes in it with a fork, stick it on a paper towel and microwave it for 5 minutes on high. Take it out of microwave, burn the crap out of your hand, carefully cut in half lengthwise and continue to microwave in 2 minutes increments until squash is fork-tender. When squash is cooked through, scoop it out from the skin and mash with a fork until smooth.
  3. In a small bowl, whisk together flour and milk with salt and pepper (to taste).
  4. Place in small saucepan and warm- do not bring to a boil. Once the milk has warmed through, incorporate cheddar cheese. The amount of cheese you use is entirely up to you, but less cheese = less calories.
  5. When the cheese has melted, remove milk mixture from heat and carefully add in squash.
  6. Now add delicious squash mixture to cooked pasta and stir until combined. Pour into a greased 8×8-baking dish and top with Parmesan cheese and breadcrumbs (again, the amount is up to you, but you’ll find a little goes a long way).
  7. Bake for 15-20 minutes at 375-degrees or until cheese is melted.

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