Quarterback mac & cheese by Chef Eric Greenspan
Uncooked red onion(s)
Uncooked acorn squash
1 tsp, divided
¼ tsp, divided
Grated Pecorino cheese
1 tsp, melted
1 tsp, chopped
Fat free vegetable broth
50% reduced fat sharp cheddar cheese
1 cup(s), shredded
Crumbled feta cheese
Plain fat free Greek yogurt
1 tsp, smoked variety
6 oz, elbow variety
3 cup(s), small florets
Sun-dried tomatoes (without oil)
½ cup(s), chopped
- Preheat oven to 400°F. Coat a rimmed baking sheet and a 9-inch square baking dish with cooking spray.
- Wrap onion in foil; roast in oven until soft and tender, about 1 hour.
- Meanwhile, cut squash in half through stem end; remove seeds. Spray cut sides with cooking spray; sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Place squash, cut sides down, on prepared baking sheet. Bake until fork tender, about 40 minutes. Remove from oven; cool 10 minutes.
- Meanwhile, combine panko, Pecorino, butter, and thyme in a small bowl.
- Remove skin from roasted squash; roughly chop and transfer to a blender. Add broth, cheddar, feta, yogurt, paprika, remaining 3/4 tsp salt, and remaining 1/4 tsp pepper; puree until smooth.
- Peel roasted onion; slice in half and then cut halves into thin slices.
- Bring a large pot of salted water to a boil over high heat; add pasta and cauliflower. Return to a boil, stirring occasionally; cook for half the time the package says to cook pasta. Drain; place in a large bowl. Stir in squash sauce, tomatoes and onion. Spread mixture in prepared baking dish; sprinkle panko mixture on top. Bake until top is golden, about 25 minutes. Slice into 8 pieces; serve.
- Serving size: about 1 cup