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13Ingredients
50Minutes
100Calories
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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. quinoa noodles (2 boxes)
- 3 cups butternut squash (approx. 1/2 squash, cubed)
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 1/2 cups almond milk (plain)
- 1 1/2 cups low sodium chicken broth (/stock)
- 1/2 cup plain greek yogurt
- 1 1/2 tsp. sea salt (divided)
- 3/4 tsp. black pepper (divided)
- 1 Tbsp. chickpea flour
- 1/4 cup Parmesan (grated)
- 1/4 cup almond meal
- 1/4 tsp. garlic powder
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium540mg23% |
Potassium360mg10% |
Protein5g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A120% |
Vitamin C25% |
Calcium15% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Andrea 2 years ago
I love this recipe. I didn't have any squash on hand so I used a can of pumpkin. I also added a small can of tomato sauce & a splash of white wine. For seasoning, I added a 1/4 teaspoon of nutmeg, 1/2 a teaspoon each of sage & thyme, nutritional yeast & 1/4 teaspoon of red pepper flakes. Since I was using canned pumpkin, I simply pureed the sauce with an immersion blender when it was done. I garnished the casserole with fresh parsley & capers. I doubled the recipe & froze half for later. My husband had no idea this was a healthy version of mac & cheese. He gobbled it up & asked for seconds. Will definitely make this again.