Friday in Lent so needed something the whole family would enjoy....Brody and I really liked this -- Ross was not impressed. He said it didn't have enough flavor (but I just think that's because it didn't have any meat...hehe)
1/2 C fat-free milk
6 oz butternut squash
1 cup shredded reduced-fat Cheddar cheese
1/2 teaspoon salt
1/4 tsp dry mustard
pepper to taste
1 tablespoon parmesan, freshly shredded
1 tablespoon bread crumbs
Prepare 8 oz whole wheat rotini according to package directions.
In medium saucepan, simmer 1/2 c fat-free milk with 1/2 12 oz package frozen butternut squash until combined. Remove from heat and mix with 1 c shredded reduced-fat Cheddar cheese, 1/2 tsp salt, 1/4 tsp dry mustard, and pepper to taste.
Pour drained pasta into 8" x 8" baking dish, stir in cheese mixture, and top with 1 Tbsp each Parmesan and bread crumbs.
Bake at 375°F for 20 minutes.
In medium saucepan, simmer 1/2 c fat-free milk with 1/2 12 oz package frozen butternut squash until combined. Remove from heat and mix with 1 c shredded reduced-fat Cheddar cheese, 1/2 tsp salt, 1/4 tsp dry mustard, and pepper to taste.
Pour drained pasta into 8" x 8" baking dish, stir in cheese mixture, and top with 1 Tbsp each Parmesan and bread crumbs.
Bake at 375°F for 20 minutes.
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