Posted by on Oct 10, 2014

Recipes
Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. Check out her recipes website The Epicurean Bodybuilder and follow her on Fitocracy.

Pan roasting the butternut squash before pureeing it brings out the best flavors for this macaroni (errr, in this case farfalle!) and cheese.

Nutritional Info/ Macros for whole recipe:
Protein 89 g/ Fat 11 g/ Carbs 127 g/ Fiber 14 g/ Calories 934

Ingredients:imageimageimage

2 cups (16oz) cubed butternut squash
1 cup (4 oz) Barilla Plus Farfalle (bowtie) Pasta
1/2 of a large onion, chopped
4 garlic cloves
1/4 (2oz) cup water
1/2 teaspoon (2.4 ml) salt
1/2 teaspoon pepper (2.4 ml) (or to taste)
Pinch nutmeg
3/4 cup (6oz) 2% Low Fat Cottage Cheese
1/4 Cup (2 oz) non fat Greek yogurt
1 cup (8 oz) Kraft fat free shredded cheddar cheese
10 grams Parmesan Reggiano
*I also added a handful of Kale to my pasta for the extra fiber but it’s optional*

Instructions:

Preheat oven to 375 F (190 C) degrees. Prepare an oven safe baking dish by spraying it with non stick spray.

In a pan sprayed with nonstick cooking spray, over medium heat, saute onions, butternut squash and garlic until onions are golden brown and squash has softened (fork should easily pierce through). Remove and cool.

Once the butternut squash, garlic and onions have cooled, add mixture and 1/4 cup water to a blender or food processor and puree until smooth. Add  pepper, nutmeg, cottage cheese and Greek yogurt and blend until it’s smooth and uniform.

Add the blended mixture to a square glass baking dish and mix in shredded cheddar cheese.

Then, bring a pot of water to a boil and cook pasta according to its directions and drain. Add cooked pasta to the glass dish and incorporate with the  butternut squash cheese mixture. Top with parmesan reggiano cheese.

Bake for about 20 minutes or until the cheddar cheese looks gooey.

Nutritional Info/ Macros for whole recipe:

Protein 89 g/ Fat 11 g/ Carbs 127 g/ Fiber 14 g/ Calories 934

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