- 2 cups Harvest macaroni from Cost Plus World Market
- 3/4 cup low-fat sour cream (I used Daisy brand)
- One 15 Oz can Libby’s pumpkin that is pure pumpkin puree no pumpkin pie mix please or you can simply cook some pumpkin in your Crock-Pot like a blogger friend of mine does or in the oven and use the fresh puree from all the wonderful pumpkins in season now
- About a cup of organic spinach
- 1/2 cup or more of either Monterey Jack cheese or mozzarella cheese shredded, or mixture of both
- One half cup of nonfat milk and 1/2 cup of evaporated milk
- 4 tablespoons of Rick Bayless’s Frontera Pumpkin Chipotle Salsa from Cost Plus World Market
- 2 to 4 tablespoons of Panko bread crumbs
- Salt to taste or your favorite salt-free seasoning
Cook the macaroni until Al Dente, about 10 minutes or so. I like to test my pasta with this long handled strainer. It’s an Asian cooking tool but I don’t know what the name of it is and Japanese or Chinese cookery.
I use it for all sorts of things in the kitchen it really streamlines things great I had had mine for over 25 years and I got in a gourmet shop in California when I was married.
Once the pasta is cooked you can reserve it in a colander.
(I also got a really beautiful red and then we’ll calendar at Cost Plus World Market recently I had one that I got years ago thathat I recently turned into a inventive planter for my succulents instead; it was just fine for that.)
You can make the sauce in the same already hot pan that you boiled the pasta in, which will help heat it up faster.
First put in the pumpkin, then the milks, or you can use 2% evaporated milk- if you have it, the cheese, the low fat sour cream, salt if adding, black pepper or grind some fresh tricolor pepper, another seasoning that would be good as the Mrs. Dash Salt Free Chipotle Seasoning in place of the salt & pepper.
Mix all the sauce ingredients until blended and then put in a 9 by 9 casserole dish.
Add the pasta and the sauce and mix gently with a silicone spoon or wooden spoon, so you don’t break up the pasta and mess it all up so you can’t see that pasta shapes!
On top put the Panko bread crumbs and bake for about 20 minutes.
Let it cool before you serve it.
Recipe adapted by Paulette motzko. From the recipe “Spinach Macaroni and Cheese” from Prevention’s Weight Loss Recipes,
April 26th 2011
Wednesday, October 11th, 2017 at 10:45 a.m.