Ingredients

The following ingredients have 6 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 plain almond milk
  • 1 1/2 cups low sodium chicken broth
  • 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

Instruction

  • Preheat oven to 350 degrees.
  • Fill a deep pot with water and bring to a boil. Once boiling, add the quinoa noodles and cook until almost tender, about 6-7 minutes.
  • While the noodles are cooking, add the cubed butternut squash, onion, garlic, almond milk, and chicken stock to another pot and cook over medium-high heat. Allow to simmer until the butternut squash is tender.
  • In a small bowl, combine the parmesan cheese, almond meal, remaining 1/2 tsp. sea salt, remaining 1/4 tsp. pepper, and garlic powder and mix well. Set aside.
  • Once tender, carefully transfer the butternut squash contents to a blender and puree until very smooth. This process may require you to blend in batches.
  • Add 1/2 tsp. sea salt, 1/2 tsp. ground black pepper, the greek yogurt, and the chickpea flour and blend again. Taste for seasoning and add any additional salt or pepper as needed.
  • Drain the cooked noodles and return to the pot.
  • Pour the butternut squash mixture over the noodles and stir to incorporate.
  • Pour the macaroni and cheese mixture into a casserole dish.
  • Sprinkle the parmesan mixture evenly over the top of the mac and cheese.
  • Place into the oven and bake for 20-25 minutes, or until the top is golden brown.