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Mac and Cheese Stuffed Acorn Squash on a white plate

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
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner Recipes
Cuisine American
Servings 6
Calories 464 kcal

Ingredients

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

Instructions
 

  • 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.

Nutrition

Serving: 1Calories: 464kcalCarbohydrates: 54gProtein: 14gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 64mgSodium: 477mgFiber: 10g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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