healthy food

Squash Mac and Cheese Recipe

Healthy mac and cheese made with squash, creamy sauce, and pasta in a bow
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Healthy mac and cheese made with squash, creamy sauce, and pasta in a bow
Creamy, healthy mac and cheese with hidden squash—a comforting, family-friendly meal made from simple ingredients

This was one of my daughters’ favorite dishes as a little kid (and a favorite for my cousin too). They had no idea there was squash in it – the squash is so mild it blends in well. You can add as much or as little squash as you want – this is the amount I was able to get away with without her noticing the vegetable.

  • 2 cups dry pasta (shells or elbow)
  • 1-1/2 cup roasted squash (butternut or acorn squash work well)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk (or milk subtitute)
  • 8 oz cheese (combination of cheddar and gouda is delicious)
  • salt and pepper to taste

Preheat oven to 350 degrees.

Poke a few holes in the squash and roast in the oven on a baking sheet until soft (about 45 minutes to one hour)

Cook pasta according to directions on the box – add a little salt and mix every so often so they don’t stick together.

In a saucepan, melt butter then slowly whisk in flour. Keep whisking over low heat for about 2 minutes. When the flour and butter are smooth, slowly whisk in the milk. Continue to cook and whisk for about another minute. Make sure there are no clumps (you can add some of the pasta water in to make the mixture smooth if needed) then add the cheese. When the cheese is completely melted and combined, add in the cooked pasta. Add salt and paper to taste.

Enjoy!

Sneaky Yam, Carrot and Zucchini Belgian Waffle Recipe

Homemade veggie Belgian waffles with a soft texture, made with vegetables and served on a plate
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Homemade veggie Belgian waffles with a soft texture, made with vegetables and served on a plate
Crispy on the outside, soft on the inside – these veggie Belgian waffles are a fun, wholesome twist on a classic favorite

This is a sneaky, but delicious recipe. The kids didn’t have a clue how healthy these waffles were. I would freeze them and pop them into the toaster when we needed a quick breakfast.

  • 2 whole yams
  • 2 cups shredded zucchini (about 2-3)
  • 2 cups shredded carrots (about 5 carrots)
  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 2 cups milk
  • 2 eggs
  • 1/4 cup sugar (or alternative sweetener)
  • 1/4 cup oil
  • 1 tsp vanilla

Preheat the oven to 350 degrees.

Poke a few holes in the yams and bake on a baking sheet for about one hour. While you are waiting for the yams, shred the carrots and zucchini.

When the yams are soft, peel the skin off and mash. Combine the mashed yams, shredded carrots and zucchini.

In a separate bowl, mix the dry ingredients together: flour, baking powder, salt, cinnamon, nutmeg, ginger.

In another bowl mix together the wet ingredients: Milk, eggs, sugar, oil and vanilla.

Combine the vegetables in with the wet ingredients and then slowly mix in the dry ingredients. Add to a greased waffle maker and cook until crispy.

Enjoy!