Mock-aroni and Cheese

Changing my eating habits to exclude high-carb foods and most grains left me without one of my all-time favorite foods. I needed to create an acceptable substitute pronto. This dish is so yummy that both my kids (ages 6 and 1½) preferred the squash version over traditional wheat macaroni I'd made for them.

3 lbs yellow squash
1½ t salt
⅓ c butter, divided
½ c cream
1 c shredded cheddar cheese, divided (4 oz)
¼ lb bacon, cooked and crumbled
4 scallions, sliced into rings

1. Using a julienne peeler or a sharp knife, make long, thin noodles from squash skin and flesh. Cut noodles into ½” to 1” pieces.
2. Salt and set in a colander for 20-30 min. Drain well.
3. Melt 3 T butter in small saucepan over medium heat.
4. Sauté noodles in remaining butter over medium-high heat, stirring occasionally, for 6-8 min or until noodles reach desired tenderness.
5. Add cream to melted butter and simmer until sauce begins to thicken (about 5 min), stirring frequently.
6. Add half the cheese to the cream sauce. Remove from heat and stir until smooth.
7. Mix together noodles and cheese sauce. Top servings with remaining cheese, bacon crumbles, and scallion rings.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 435 Total Fat 39.6 g   Saturated Fat 23.9 g   Polyunsaturated Fat 1.8 g   Monounsaturated Fat 11.7 g Cholesterol 118 mg Sodium 868 mg Potassium 685 mg Total Carbohydrates 10.6 g   Dietary Fiber 3.3 g   Sugars 4.0 g Protein 11.8 g