A veggie-based play on one of America’s favorite snacks, this shells & cheese recipe is sure to earn you points with your plant-based party guests. The butternut squash adds an extra creamy little something to this dish that everyone will love.
Ingredients
Calories
Slice butternut squash in half lengthwise. Remove seeds, prick flesh with a fork a few times, and pour water into the hollow part of each half. Place on a plate and microwave butternut squash for 7-9 minutes, until center is very soft.
In a large saucepan over low heat, combine chicken broth, dry mustard and salt. Holding butternut squash with an oven mitt, scoop flesh, about 2 cups-worth, directly into the saucepan and puree with an immersion blender until smooth. Note: you may also use a traditional blender or food processor but be sure to puree in small batches and hold the lid on tight. It can explode if you’re not careful.
Add the low-fat milk and shredded cheese, stirring constantly until melted and then fold in cooked shells. Remove from heat and mix until well coated. Serve immediately with an 8-ounce glass of fat-free milk.
560 calories; 14 g fat; 8 g saturated fat; 45 mg cholesterol; 30 g protein; 79 g carbohydrates; 5 g fiber; 480 mg sodium; 610 mg calcium. Nutrition figures based on using low-fat milk in pasta, and include an 8-ounce glass of fat-free milk.
