Monday, October 28, 2013

Cheesy Squash Bake

  I am always on the look out for fall recipes that incorporate all the other great vegetables that are available during this season. So I found a type of squash bake and added some more things and spices to it to make it taste amazing. If you are a squash lover you will love this. It's a great fall dish for the whole family and it is easy to make! Enjoy

Cheesy Squash Bake
Makes 6-8 servings

- 3 cups peeled and cubed butternut squash
- 2 zucchini's peeled and sliced
- 2 spaghetti squash peeled and sliced
- 16 oz. dried elbow macaroni (or whatever type you like)
- 1 Tbsp butter
- 8 oz. of button mushrooms sliced
- 3 green onions thinly sliced
- 2 Tbsps All-Purpose flour
- 1 cup of milk
- 12 oz of mild cheddar cheese

Preheat oven to 375 degrees. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray and set aside. In a medium microwave-safe bowl combine squash and 2 Tbsps of water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave covered, for about 4 more minutes or until squash is tender.

 Carefully remove plastic wrap. Mash squash; set aside.  Meanwhile, cook pasta according to package directions; drain. In medium saucepan heat butter over medium-high heat. Add mushrooms, green onions, zucchini and spaghetti squash. Cook and stir for 1 minute.

 Add milk and salt and pepper to taste. Cook and stir over medium heat until thickened and bubbly.

Remove from heat; stir in squash. Add pasta. Gently fold to combine.

Transfer half of the pasta mixture to the prepared baking dish.

Sprinkle with half of the cheese.

Add remaining pasta mixture and cheese. Bake uncovered 20-25 minutes or until heated through and cheese is melted.

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