Meal: Butternut squash macaroni and cheese with sage and ham.

Back Story: We love this dish and tonight I wanted to recreate it with wheat/gluten-free ingredients. Wheat-free eating was recommend to me by a long-time doctor. It’s been almost a week and I feel great. To make this dish, I used Quinoa pasta, gluten-free bread crumbs, and a wheat-free flour mix to thicken the bĂ©chamel. Give it a try.

Method: Cut the butternut squash (BnSq) in half and bake for 1 hour (or until soft) at 350 degrees. Meanwhile, cook pasta and prep sage, shallot, ham (optional) and cheeses. Sauté the onion and sage in butter. When aromatic, add pinch of nutmeg and cook for another minute or until you smell the nutmeg. Add 5 teaspoons of the wheat-free flour mix. Cook for 3-4 minutes, stirring constantly. While this is going, heat 2 cups of fat free milk in the microwave for 3 minutes. Whisk in the milk and bust up the lumps then add the grated cheese. I used a cup is Monterey Jack and a cup of cheddar (both 1/2 fat). Whisk until creamy. Combine the strained pasta, ham, sauce, pepper, and scooped out of 1/2 the BnSq. Mix and top with homemade herbed bread crumbs. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake for another 15 minutes at 350 degrees. Let rest for 10 minutes then enjoy. I think wheatless eating can be wonderfully delicious.

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