Oven 375, Time 1 to 1 1/4 hours
Every now and then a light bulb goes off and a new idea pops in my head, this was one of those moments. I was craving my fav mac and cheese with roasted red peppers and artichokes, basic mac and cheese is ok, but to me, what you add into it keeps it from being well, basic!! However, this idea/recipe works well with any and all mac and cheese recipes of your choice. Would probably not do it with cauliflower mac and cheese however, think it would end up being too watery for this vessel. Vessels are what I call some type of food being used to hold some other type of food. Stuffed peppers or stuffed acorn squash being the most common.
Today's recipe became my mac and cheese baked in a rather large buttercup squash I had on hand, and it was delicious. It was a two fer, the mac and cheese and a side of veggie all in one. To me buttercup squash is the sweeter of them all, the dryer of them all, and is best baked, just my opinion!!
Here is what I did:
Cut the top off your buttercup squash, hollow out the seeds, spray with a little spray, season, bake cut side down in a 375 degree oven, 20 minutes, while you make your mac and cheese of choice. Note: try not to poke any holes anywhere.....
Flip your squash right side up, add your mac and cheese, and bake another 35-40 minutes until squash is done to your liking. You can test this by pressing the sides, if they are nice and soft it is probably done, or you can stick a knife in the sides to test for doneness. The size and thickness of your squash, the type of casserole dish you use and your oven will determine time, also.
Scoop out your mac and cheese first on your plate, then scoop out your squash, top with your fav topping and you are good to go!!
Note: I love ditalini pasta for this recipe, your mac and cheese, your choice!!