Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.

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  • Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.

  • Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce in pasta and squash.

  • Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.

Nutrition Facts

306 calories; fat 10g; cholesterol 23mg; saturated fat 5g; carbohydrates 39g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 18g; vitamin a 5274.5IU; vitamin c 9.9mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 46.3mcg; vitamin b12 0.5mcg; sodium 400mg; potassium 360mg; calcium 272mg; iron 2mg.
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