Mac-sans-Cheese

Let's just get one things straight...I am a cheese lover, and I certainly don't have anything against cheese. But this healthy alternative has that same creamy gooey yumminess without all that added fat & packed with goodness! Feel good about serving this to your kiddos or a side at a BBQ knowing you can now have dessert!

Mac-sans-Cheese (serves 4-6)

(1) box Quinoa pasta (I am partial to the shells for this one)
3/4 C. Fat Free Cottage Cheese (* vegans substitute vegan sour cream)
1/2 C. Fat Free Greek Yogurt (* vegans substitute vegan cream cheese)
1 package (thawed) puree winter summer squash (found in frozen vegetable section)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
1 teaspoon nutmeg
1 teaspoon ground coriander
a few dashes of Tabasco

Preheat oven to 375. Cook pasta per package. In a bowl mix all other ingredients (use a hand held blender to make smooth  & creamy). Add pasta to creamy mixture & place in an oven save dish. Sprinkle the top with course sea salt (about a tablespoon). Bake uncovered @ 375 for approx. 15 minutes or until the top gets crispy.

Garnish with fresh Parsley & sliced cold avocado (tastes good & it makes it look pretty :-).