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12Ingredients
25Minutes
420Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 cups broccoli florets (from about 1 head)
- 3 Tbsp. avocado oil (divided)
- salt (to taste)
- pepper (to taste)
- 12 oz. whole wheat elbow macaroni (or shells)
- 1 lb. butternut squash (peeled and cubed, about 4 cups)
- 1 1/2 cups unsweetened almond milk
- 2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. onion powder
- 2 1/2 cups shredded cheddar cheese
- 1/2 cup cooked bacon (or protein of choice, for topping, optional)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol45mg15% |
Sodium500mg21% |
Potassium470mg13% |
Protein20g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber6g24% |
Sugars2g |
Vitamin A130% |
Vitamin C50% |
Calcium30% |
Iron20% |
* 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(1)
Raechel a year ago
Not bad! If you are looking for more of a creamy pasta dish than Mac and Cheese this is it. I'd recommend adding the butternut squash sauce over the noodles so that it has the amount of sauce that you would like. (I did it as the recipe said and there was a bit too much sauce for the amount of noodles I had.) Still good though :)