Butternut Squash Mac

March 27, 2014

Butternut squash mixed with bread crumbs, herbs, and macaroni noodles - it might just replace Kraft (MAYBE ;) )

1 medium butternut squash
1 package (13.25 oz) elbow macaroni
1 TB olive oil
2 TB flour
1 cup milk
2 TB minced garlic
1 TB dried basil
1 tsp dried parsley
Topping:
1 TB olive oil
1 TB minced garlic
1 tsp dried parsley
1/2 c. breadcrumbs
1/2 c. ground almonds

Heat oven to 375. Cut butternut squash in half lengthwise; scoop out the seeds and place (cut side down) onto baking dish. Add 1/2 c. water to baking dish and bake for 45 minutes or until tender. Leave oven...
See the full directions on my site

Nutritions

Calories
2302

Sodium
1932mg
80% DV

Fat
54g
83% DV

Protein
74g
148% DV

Carbs
393g
133% DV

Fiber
26g
106% DV