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From: Shannon (68.57.123.138)
Subject:         Re: Mac and cheese recipe
Date: January 18, 2013 at 3:48 am PST

In Reply to: Mac and cheese recipe posted by Carol Sobczak on January 17, 2013 at 7:24 am:

any of these sound close?


http://lowfatveganchef.com/sneak-peek-recipe-low-
fat-vegan-baked-butternut-squash-mac-and-cheese/

What you need:
1 medium sized butternut squash, peeled and cubed
water
2 cups elbow macaroni
non-stick cooking spray
2 tablespoons light miso
2 tablespoons sesame tahini
1 cup petite peas
1/2 cup vegan bread crumbs
What you do:
1. Place squash in a pot of water and bring to a
boil. Remove the squash when it is soft. You should
be able to stick a fork through it. Use the same
water to boil your macaroni according to package
directions. Spray baking dish with nonstick spray.
2. While the macaroni is cooking, prepare the "no
cheese" sauce in a blender. Add some of the squash
to a blender and add the tahini and miso. Blend
until smooth. Add the rest of the squash and finish
blending. Add more tahini or miso if needed. I add
more or less to my taste.
3. Pre-heat your oven to 425 degrees Fahrenheit.
Drain the macaroni, place in prepared baking dish or
casserole dish Add the squash sauce and the peas and
mix until all the macaroni is coated.
4. Sprinkle the bread crumbs over the top and bake
for about 30 minutes or until the bread crumbs are
toasted.
The butternut squash gives this recipe that "cheese"
look and tastes great.
Enjoy!

http://projects.washingtonpost.com/recipes/2011/10/1
9/pasta-miso-squash/

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