Mac n’ Cheese Stuffed Acorn Squash
Creamy stove-top macaroni and cheese stuffed into sweet acorn squash.
Servings Prep Time
6 15minutes
Cook Time Passive Time
50minutes 5minutes
Servings Prep Time
6 15minutes
Cook Time Passive Time
50minutes 5minutes
Ingredients
Instructions
  1. Preheat your oven to 375 degrees. Cut the acorn squash in half lengthwise and scrape out the seeds. Brush with olive oil, salt and pepper. Place face-down on a large baking pan and add two teaspoons of water to the pan.
  2. Bake squash for 35 minutes. Remove from oven and set aside.
  3. While the squash bakes, bring a large stock pot of water to boil. When boiling, cook the noodles until al dente (10-15 minutes). Strain and set aside.
  4. To make the cheese sauce, melt butter in a large sauce pan on medium heat. Add flour and whisk to combine. Then slowly add milk and heavy cream, whisking until combined. Heat mixture until it bubbles over medium heat (~5 minutes).
  5. Reduce heat to low and add in cheeses. Stir until melted. Then pour the sauce over the macaroni and mix to combine. Let sit for a few minutes to thicken.
  6. Flip over squash so that they’re face-up. Spoon as much macaroni into the squash. Feel free to top with mozzarella, then return to the oven and bake for 15 minutes. Serve and enjoy!

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