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10Ingredients
70Minutes
260Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 butternut squash (neck only, peeled)
- 1/4 cup butter (+ 1 tablespoon, divided)
- 1/4 cup flour
- 1/2 tsp. kosher salt
- 1/2 tsp. white pepper
- 1/2 tsp. ground mustard
- 2 1/2 cups low fat milk
- 1 cup shredded cheddar cheese
- 1 cup Gruyere cheese (shredded)
- 3/4 cup panko bread crumbs
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Directions
- Preheat oven to 375°F
- Arrange oven rack to center position. Spray a 2-quart baking dish with non-stick cooking spray or rub with additional butter.
- Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim stems off squash and cut in half crosswise to fit spiralizer. Center squash on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of squash. Turn stand mixer to speed 6 and process until blade reaches end of squash. Cut spiralized squash into 4-inch lengths. Arrange squash in baking dish. Dish will be very full, squash will soften and compress while cooking.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium380mg16% |
| Potassium490mg14% |
| Protein11g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A230% |
| Vitamin C35% |
| Calcium35% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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