This is comfort food on steroids. No gluten and no dairy allowed. Just kidding you can use whatever noodles you want and you can add in a little cheese. Adaptions are in the recipe post. The original recipe was taken from Team Beachbody but I changed a few things. Duh dont I always 🙂 If anyone is looking for a good CSA and you live in Southern California. You must check out Garden of Eden Organics. There vegetables and fruit truly make a difference. The bonus is the owners are awesome peeps as well.
Cook macaroni according to package directions. Drain and set aside
Heat oil in large nonstick skillet over medium-high heat.
Add onion, garlic and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
Combine cubed squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
Combine squash mixture, macaroni, zucchini, onion mixture, yogurt, nutritional yeast and cream cheese. Season with salt and pepper if desired; mix well.
Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.
You can add as many vegetables to this dish as you would like. I always try to add less pasta and more vegetables when possible. You can also add in some grass feed beef or maybe wild caught sliced salmon as well. The opportunities for making this a masterful dish are endless. It is fantastic the next day too.