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.
Vegetarian, Pasta, One Pot Meal, Quick and Easy
Calories: 795 kcal
spiralized butternut squash
ground dried sage
grated Parmesan cheese
salt and freshly ground black pepper
fresh sage leaves
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.
Butternut Spaghetti Alfredo
Amount Per Serving (4 g)
Calories from Fat 441
% Daily Value*
Total Fat 49g
Saturated Fat 30g
Total Carbohydrates 70g
Dietary Fiber 6g
* Percent Daily Values are based on a 2000 calorie diet.