Supper

Gourmet Mac 'n' Cheese

There’s nothing like delicious comfort food that is easy to make and will still impress your dinner guests.  It’s also vegetarian but is so tasty that even the carnivores at your table won’t notice the meat ‘missing’ from their meal!

Directions:

Preheat oven to 400 degrees F

Slice the squash in half length-wise and scoop out the seeds.

Fill a pan with an inch of water  and place your squash halves face-down. (The water will prevent the exposed squash insides from drying out or burning.) It will take between 40 minutes to an hour to cook depending on the size of your squash. Keep checking until the skin begins to blister and brown and the insides are soft enough to be poked easily with a fork. Keep warm in the oven while you carry out the next steps. (You can also cook the squash earlier in the day to cut down on prep time.)

Fill a large pot with water and bring to a boil for the pasta. While waiting for the water to boil, chop 2 cloves of garlic into tiny pieces and chop 1 fennel bulb into bite-sized pieces.

Combine the garlic and fennel with a bit of olive oil and a teaspoon of powdered turmeric. Cook in a pan on medium heat, stirring often.

Add pasta to the boiling water. While the pasta cooks and the fennel mixture simmers, return to your cooked squash. With a large spoon scoop out all of the soft insides into a bowl. Stir in the goat cheese until mixture is smooth. Add salt to taste.

Drain the pasta and return to the pot, adding in the goat cheese and squash mixture, and the fennel mixture. Stir on low for a few minutes to warm through and then serve with pepper  and a small sprinkle of grated hard cheese.

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