No Whine with Dinner: Squash-A-Roni & Cheese

by The Meal Makeover Moms on May 8th, 2009

ameliawithbutternutsquashOne of the greatest things about the internet is that it’s allowed us to “meet” other moms and food professionals out there who share our passion for cooking and nutrition.  A few months ago, we connected with Michelle, a mom of two from the San Francisco area who teaches cooking classes to children and who hosts a blog called, What’s Cooking.  For our ongoing series, No Whine with Dinner, we asked Michelle to share some kitchen wisdom with our readers and to tell us all about one of her kids’ favorite recipes, Squash-A-Roni & Cheese. Thanks Michelle!

Squash-A-Roni & Cheese
Makes 8 Servings

This is a much healthier version of the old-time favorite, Macaroni and Cheese. The pureed winter squash makes the sauce creamy and adds loads of antioxidants to the dish at the same time.

  • 1 pound dried elbow macaroni
  • Two 10-ounce packages frozen pureed winter squash, or 2 cans pureed winter squash (I find mine at Trader Joe’s)
  • 2 cups 1% lowfat milk
  • 2 cups grated extra-sharp Cheddar cheese
  • 3/4 cup part-skim ricotta cheese
  • 1 teaspoon salt
  • 1 cup unseasoned dried bread crumbs
  • 6 tablespoons grated Parmesan cheese
  • 3 teaspoons olive oil

1. Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

2. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 minutes. Do not over cook since the pasta will continue cooking in the oven. Drain into a colander.

3. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. If using canned squash, simply mix with the milk and stir until combined.

4. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the cheeses and salt.

5. Empty the cooked macaroni into the cheese mixture. Stir to combine and transfer to the baking dish.

6. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

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Here’s how the kids can help:

> Spray the baking dish
> Grate the cheese
> Stir squash/milk mixture and tell the adult when it has fully defrosted
> Measure the ricotta and add to squash mixture
> Add cheddar to squash mixture
> Stir to combine sauce and pasta
> Press the button on the food processor to turn the bread into breadcrumbs (if making at home)
> Sprinkle breadcrumbs on top of pasta in baking dish.

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Q:  Where did you get the recipe?
A:  My daughter and I were inspired to make this dish after watching the Food Network show, Healthy Appetite with Ellie Krieger.  My daughter’s mouth was watering – so we made it with the ingredients we had on hand, and made a few other adjustments to suit our tastes.

Q:  What do you like about this recipe?
A:  It is one of the few dishes that my daughter asks me to make (and then eats!).  She is notoriously picky, but when I serve this meal, she eats with gusto!

Q:  What do your kids think about this recipe?
A:  Almost every time I head to the grocery store, I ask my kids if there is anything they would like me to buy.  My kids almost always say, “Mom, do we have the ingredients to make Squash-A-Roni & Cheese?”

Q:  Other than the fact that this recipe makes everyone in your family happy, do you have any other “Michelle” tips for taking the “whine” out of dinner?
A:  After teaching kids to cook for over 6 years, it is so clear to me that kids who are included in the kitchen are more likely to eat!  Not only does it expose kids to new ingredients, but they are so excited to taste the results of their efforts.  Even if kids are unwilling to eat the foods that they have prepared, repeated exposure to ingredients will help them later when they are ready to give them a try.

If parents are unable to get their kids into the kitchen, they can still include their children in the meal planning process.  By involving them, parents can learn what foods their kids are excited to eat. Not only does it help with preventing “whine” with dinner, but it enhances your relationship too.  Being asked for their opinion by a beloved parent or care-giver is such a huge confidence booster for your child!  Try it – you will get much better results than saying “tough, this is what’s for dinner.”

Q:  Tell us about your cooking classes and your blog:
A:  What’s Cooking is a certified green business in the San Francisco Bay Area.  We offer healthy and seasonal cooking classes for children. We also speak to parent groups about cooking with kids, meal planning and how to avoid the power struggle at the dinner table. Our online store offers waste-free lunch items and fantastic gifts that encourage kids and their families to spend time together in the kitchen.

Our blog offers tips for cooking with kids for a better body, planet and community.  We share healthy recipes, tips on family mealtimes, and ideas for how to use food and cooking as a means of helping the less fortunate.

Give Michelle’s mac & cheese a try and let us know if your kids love it as much as hers do.  And be sure to visit What’s Cooking — she’s got some adorable kid’s aprons on sale!

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Comment | Filed Under Dinner, NoWhineWithDinner, Pasta, PickyEaters, Vegetables 

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