Comfort foods – I’ve written about them before. I’ve stated my oldies but goodies (mashed potatoes, spaghetti and meatballs) and new ones I’ve come to love (miso soup, shakshuka, polenta). Over time, my comfort foods have become lower in calories as I, apparently, learn what’s good for me.
Here’s another to add to the list: what I’ve come to call “Mac & Squash”. It’s deceptively similar to your favorite homemade mac and cheese, without all of the cheese (and calories). The cheese is replaced with a squash sauce with a creamy consistency, and you still get some cheese melted on top. Here I used acorn squash, but you can really use any squash that you prefer.
I have to be honest – this is a multi-pot recipe, which isn’t my favorite way to cook. I used two saute pans, two pots, and a baking dish. If you have a limited pantry, do this in shifts and set aside each item as it is finished. The plus side? It’s easy to make a large batch, freeze some, and reheat later when that mac and cheese craving hits you out of nowhere!
Mac & Squash: Squash Baked Pasta
Yield: 8 servings. Per Serving: $2.29, 374 calories, 12g fat, 49g carbs, 21g protein.
Cook 1 pound of large shells according to package directions. Meanwhile, chop 2 acorn squash into one inch pieces. Fill a medium pot with water and bring to a boil on the stove. When boiling, add squash and boil until fork tender, about 12 minutes. Drain the squash and add back to the pot. Add ½ cup milk and blend using a hand blender.
While the pasta and squash are boiling, brown 1 pound of ground turkey in a medium saute pan in 2 tablespoons of olive oil and salt and pepper. Also saute one bunch of spinach in a medium saute pan in 1 tablespoon olive oil, with salt and pepper.
Combine the turkey, shells, squash, and spinach, and ½ cup ricotta in a large bowl. Spray a 9×13 baking dish with cooking spray, put in the pasta mixture, and top with ¼ cup of mozzarella. Additionally, you could divide the pasta into two 9×9 pans and freeze one before baking for later.
Cover with foil and bake in a 350 degree oven for 20 minutes. Remove foil and bake for another 10 minutes.