Main Dishesbluejeanchef
Butternut 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.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 The Blue Jean Chef, Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Cook the spaghetti according to the package directions in boiling salted water, until it is cooked to your liking.
2
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.
olive oilspiralized butternut squash6 cupsbutter6 tablespoonsheavy cream1 cup
3
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.
4
Finish with freshly ground black pepper and garnish with some chopped sage leaves.
fresh sage leaves (chopped)
Nutrition Facts
calories
795 kcal
fat Content
49 g
serving Size
4 g
fiber Content
6 g
sugar Content
6 g
sodium Content
662 mg
protein Content
23 g
cholesterol Content
154 mg
carbohydrate Content
70 g
saturated Fat Content
30 g
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