TULSA, Oklahoma - Mac ‘n’ Cheese With Creamy Squash Sauce
Serves: 6 | SmartPoints: 6

• 1 acorn squash
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup panko (Japanese breadcrumbs)
• 2 tablespoons grated pecorino Romano
• 1 teaspoon melted unsalted butter
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1 1/4 cups vegetable broth
• 1 cup shredded reduced-fat cheddar
• 1/4 cup crumbled feta
• 1/4 cup plain fat-free yogurt
• 1 teaspoon smoked paprika
• 6 ounces elbow macaroni
• 3 cups small cauliflower florets


Preheat oven to 400°F. Spray rimmed baking sheet and 9-inch square baking dish with nonstick spray.

Cut squash in half through stem end; remove seeds. Spray cut sides with nonstick spray and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash cut side down on prepared baking sheet. Bake until fork-tender, about 40 minutes. Cool 10 minutes.

Meanwhile, combine panko, pecorino Romano, butter, and thyme in small bowl.

Peel and cut up squash; transfer to blender. Add broth, Cheddar, feta, yogurt, paprika, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper; puree.

Bring pot of salted water to boil. Add pasta and cauliflower; return to boil, stirring occasionally. Cook half the time of package directions for pasta. Drain. Place in large bowl. Stir in sauce. Spread in prepared baking dish; top with panko mixture. Bake until top is golden, about 25 minutes.