and just so ya know my picture taking skills don't give this meal justice...too bad it's not a scratch and sniff picture cause you would for sure want to get it. also i don't know how amazing "Gina" skinnytastes.com at skinny weight watcher recipe configures all the points, but i'm pretty sure 2cups=3pts.
1/2 butternut squash
2tsp. olive oil
1/4 tsp salt
1/2 lb whole-wheat elbows
1 Tbs butter
1 Tbs flour
1 1/2 cups fat free milk
2 cups low-fat shredded cheddar cheese
directions
1. bake 1/2 of the butternut squash in over 350 degrees. i cut the squash in half length wise and drizzle a little olive oil on the squash. bake for 40min until tender with a fork. remove from oven and remove skin and chop into 1 inch cubes.
2. cook pasta as package directs. place noodles and squash in casserole dish together, mixing.
3. melt butter over low heat. whisk in flour: cook for 2min. slowly whisk in milk. bring mixture to a boil, then simmer cook an additional 3min. stir occasionally. add in cheese, stir until melted.
4. stir cheese sauce into pasta and squash.
and vavoom you have a healthy and still cheesy mac n'cheese, in little time. i really like the sweetness the squash adds and my hubby like to add cut up slices of ham to his plate. give this a try i promise you and your kiddos will love it!!
i know my twinners loved it...even if it got a little messy.:)
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