Yup. I’m on a diet. That is probably the most loathed word in my vocabulary. I hate to diet, but I need to. You see, in about four months, I will be wearing a white dress….and you know how unforgiving white is. I mean, even my chef white’s are black.
Anyhoo…..so, since I have been so completely undisciplined and totally accustomed to eating my heart’s content, I started to dig up some recipes that I know are in Martha Stewart magazines, namely, the Fit to Eat section. The first one I came across was this one…..and I love me some Mac and Cheese.
I was really dubious about this lightened up version, in the magazine it looks creamy, but after reading the ingredients, I really wasn’t sure how it would hold up. And, my daughter and Paolo being pasta connoseiurs….oh boy. I was setting myself up to fail. But I did it anyway, and let me tell you….it was amazing! Ok, it obviously isn’t your typical rich mac and cheese, but damn, this was good! The main component is Butternut Squash, boiled with chicken stock and nonfat milk, then mashed. Just a teaspoon of olive oil, and 1 cup of full fat cheddar, this dish screams deliciousness. And at only 350 calories per serving? Sold!!!!
So, if you’re watching your weight, or just want to make a healthier version of a comfort classic, look no farther than this!
Here’s what you’re going to need:
Martha Stewart Living Magazine January 2003
1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1 inch cubes
1 cup homemade or low sodium chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of Cayenne pepper
3/4 tsp salt
Freshly ground black pepper
1 lb elbow macaroni
4 oz. extra sharp cheddar cheese, finely grated (about 1 cup)
1/2 cup part skim ricotta cheese
4 tbsp Parmesan cheese, finely grated
2 tbsp fine breadcrumbs
1 tsp olive oil
Olive oil cooking spray
1. Preheat oven to 375F. Combine squash, stock and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tbsp Parmesan.
3. Lightly coat a baking dish with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tbsp Parmesan, and oil; sprinkle over noodle mixture.
4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Per Serving: 35o Calories, 6 G Fat, 18 MG Cholesterol, 57 G Carbohydrate, 505 MG Sodium, 16 G protein, 2 G Fiber
From my kitchen to yours,