Macaroni and Cheese Stuffed Acorn Squash
Samantha Erb
Cheesy homemade macaroni and cheese stuffed inside a buttery roasted acorn squash.
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Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Dinner Recipes
Cuisine American
Servings 6
Calories 464 kcal
Acorn Squash
- 6 Acorn squash
- 3 tablespoons butter
Macaroni and Cheese
- 12 ounces shells pasta
- 4 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon peppet
- 1 1/2 cups milk
- 1 1/4 cups cheddar cheese shredded
Preheat oven to 400 degrees.
Cut tops of acorn squash off. Scoop out seeds and pulp leaving about 1-2 inches on the sides and bottom. Place acorn squashes on baking sheet.
Melt butter in microwave then use a basting brush to spread butter on top and inside of each acorn squash.
Bake squash for 40-50 minutes, until tender with a fork.
Meanwhile, cook pasta according to directions on box then use a colander to strain it.
Melt butter in the same pot on medium/low heat. Add in the flour, salt, and pepper, and stir until combined to make a roux.
Gradually add in milk while stirring until sauce starts to thicken, 3-4 minutes.
Remove pot from heat and immediately add in cheddar cheese. Stir until melted.
Pour pasta into cheese mixture and mix well to combine.
Serve immediately or refrigerate for up to 5 days. Reheat prior to eating.
Serving: 1gCalories: 464kcalCarbohydrates: 54gProtein: 14gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 64mgSodium: 477mgFiber: 10g