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1
Preheat oven to 350u00b0F.
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2
Fill a deep pot with water and bring to a boil. Once boiling, add quinoa noodles and cook until almost tender, about 6-7 minutes.
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3
While noodles are cooking, add cubed butternut squash, onion, garlic, almond milk, and chicken stock to another pot and cook over medium-high heat. Allow to simmer until butternut squash is tender.
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4
In a small bowl, combine Parmesan cheese, almond meal, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, and garlic powder and mix well. Set aside.
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5
Once tender, carefully transfer butternut squash mixture to a blender and puree until very smooth. This process may require you to blend in batches. Add remaining 1/2 teaspoon sea salt and 1/2 teaspoon ground black pepper, Greek yogurt, and chickpea flour. Blend again. Taste for seasoning and add any additional salt or pepper as needed.
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6
Drain the cooked noodles and return to the pot. Pour the butternut squash mixture over the noodles and stir to incorporate. Pour the macaroni and cheese mixture into a casserole dish. Sprinkle the Parmesan mixture evenly over the top of the mac and cheese.
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7
Place into the oven and bake for 20-25 minutes, or until the top is golden brown.
