Morsels of Disguise: 5 Recipes with Hidden Veggies

The Secret Lives of Vegetables

Behind every squirming toddler who eats only mac and cheese, there’s a parent who secretly understands. Let’s face it: While we’re more informed than ever about the perks of eating plants, we still have days when downing a plate of roughage is as appealing as, well, feeding it to that toddler.

Macaroni and Cheese with Butternut Squash

We can’t (and wouldn’t) prescribe a pasta-free life, but we can help hide those veggie offenders. This squash-based sauce is utterly appetizing when spooned over noodles — and mixed with plenty of cheese.

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

3. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Related: 14 New, Lighter Comfort Food Ideas

'Flower Power

Fettuccine Alfredo with Cauliflower and Peas

This cauliflower alfredo is just what the doctor ordered. We’ve topped it with additional cauliflower and peas, but even if you omit them, you’ll still reap the benefits of the nutrient-rich sauce.

1 cup fat-free milk
1 cup chicken broth
1 1/2 pounds cauliflower, cored and broken into florets, divided
1/4 cup grated Parmesan (1 ounce), divided
Coarse salt and pepper
1 tablespoon heavy cream
3/4 pounds fettuccine
1 tablespoon unsalted butter
1 cup frozen peas, thawed

1. In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream.

2. In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.

Related: 47 Ways to Maximize Space in Your Kitchen

Chop, Drop, and Roll

Ultra-fit mom Jessica Alba has a way with veg-spionage. Her lightened-up meatballs hide carrots, zucchini, and onion in a well-seasoned base of ground turkey. While we’re talking pasta — we’re sure you’ve heard that spaghetti squash makes a fine noodle substitute (it’s right there in the name!). But because we love options, we also cosign a compromise: Swap half your fettuccine for julienned carrots or zucchini, and enjoy a vitamin boost with a subtle, earthy flavor.

Get Jessica Alba’s Turkey Meatballs Recipe

Lighter Dark Chocolate

Triple-Chocolate Brownies

Is adding vegetables to dessert too much? Not when it tastes like this. You’ll be snickering as they swoon over these fudgy black-bean brownies. Wait until plates are clean to reveal the secret ingredient.

1/4 cup (1/2 stick) unsalted butter, plus more for baking pan
1/4 cup black beans, rinsed, drained, and pureed until completely smooth
3 ounces semisweet chocolate, chopped (1/2 cup)
2 ounces unsweetened chocolate, chopped (1/3 cup)
1 1/3 cups sugar
2 large eggs, plus 1 large egg white
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder

1. Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.

2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.

Related: 19 Easy Barbecue Recipes to Make This Season

What’s (in) the Scoop?

Chocolate Pudding

Yes, avocado’s technically a fruit, but it’s generally used in a savory fashion, and its eerie color and amorphous texture put it on many a picky eater’s blacklist. Take your healthy snack with a side of chocolate — or your chocolate with a secret smidge of green.

3 avocados
6 tablespoons cocoa powder
1/4 cup raw honey
1 teaspoon pure vanilla extract
Sea salt

1. Puree avocados, cocoa powder, honey, and vanilla in a food processor until smooth. Sprinkle pudding with salt before serving.

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22 Chicken Dinner Recipes in Less Than 30 Minutes

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