Butternut Squash Spaghetti Alfredo
Butternut squash and spaghetti Alfredo is a lower carb version of spaghetti Alfredo. The butternut squash also adds nice color, flavor and texture to the dish. You could use zucchini instead of butternut squash, if you prefer, with the same great tasty result.
Jump to Recipe (or scroll for photos and riveting information...)Butternut Spaghetti Alfredo
- Prep Time: 10 m
- Cook Time: 15 m
- Total Time: 25 m
- Servings: 4
Ingredients
- ½ pound dried spaghetti
- olive oil
- 6 cups spiralized butternut squash
- 6 tablespoons butter
- 1 cup heavy cream
- ½ teaspoon ground dried sage
- 1¼ cups grated Parmesan cheese
- salt and freshly ground black pepper
- fresh sage leaves chopped
Instructions
- Cook the spaghetti according to the package directions in boiling salted water, until it is cooked to your liking.
- Heat the olive oil in large sauté pan. Add the butternut squash noodles and sauté for 3 to 5 minutes, until they start to soften. Then remove the butternut and set it aside. Combine the butter and heavy cream in the pan and simmer over low heat for 5 minutes. Add the dried sage and return the butternut squash to the pan. Simmer for a few more minutes until the squash is tender but not too soft.
- With tongs, transfer the cooked pasta from the boiling water to the sauté pan, bringing a little of the pasta water with it. Add half of the cheese and swirl everything together. When the cheese has fully melted, add the remaining cheese and continue to toss and swirl, adding more pasta water as needed.
- Finish with freshly ground black pepper and garnish with some chopped sage leaves.
Nutrition Facts
Butternut Spaghetti Alfredo
Amount Per Serving (4 g)
Calories 795
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 30g150%
Cholesterol 154mg51%
Sodium 662mg28%
Potassium 949mg27%
Carbohydrates 70g23%
Fiber 6g24%
Sugar 6g7%
Protein 23g46%
Vitamin A 23995IU480%
Vitamin C 44.5mg54%
Calcium 503mg50%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Meredith I made your rice pudding yesterday, and it was delicious and so easy to make. I’ve tried so many rice pudding recipes and they were all “big flops” This was a “piece of cake” Thank you for sharing.
This was our second time making this recipe and both times it was delicious and easy! We added some grated garlic when sautéing the squash and it was tasty. It’s going to be a regular menu item at our house, thanks Meredith!
no matter what Blue Jean chef shows us is for sure a winner. She explains everything so crystal clear it is a gift to watch. In my book she takes first place no doubt. Thank you for you caring so much for your audience. Jacqueline in Florida.