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MacAroni & No-Cheese

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Submitted by goddarj

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

1 1
EACH EACH BUTTERNUT SQUASH
unpeeled, cut into 2inch cubes, seeds removed *
¼ 59
CUP ML WHITE MISO PASTE *
¼ 59
CUP ML WATER
hot
¼ 59
2 3E+1
TABLESPOONS ML TAHINI (SESAME PASTE)
raw
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
1 1
LB LB PASTA, ELBOW MACARONI
made without eggs *

Directions

Preheat the oven to 350℉ (180℃). Lightly oil a round 1½ quart baking dish .

Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.

Put the butternut squash in the steamer basket, cover and steam until the squash is tender, 25 to 20 minutes.

Cool, and pare off the squash peel.

Put half the steamed squash, the miso, hot water, yeast flakes, mustard, tahini, tamari and pepper in a blender, and blend until smooth.

Meanwhile, in large pot of lightly salted boiling water, cook the macaroni until just tender, about 8 Drain well. Transfer to a large bowl. Add the tahini-squash mixture and the cubed squash and mix well. Transfer the macaroni mixture to the baking dish. Sprinkle the top with the bread crumbs. Bake until heated through, about 20 minutes. Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 130 34% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1029mg 43%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 11g
Vitamin A 115% Vitamin C 14%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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