Spaghetti Squash Alfredo-

Spaghetti Squash Alfredo 

So I've been eying up making a recipe like this for a while, and today spied some squash and took the plunge.

Ingredients: 

1 medium size squash (it feeds more than you think!)
1 clove garlic
1/2 tsp Velata Lemon Garlic Rub
1 tbsp Light Cream Cheese
1/2-3/4 cup Parmesean
1 cup skim milk
1 Tbsp Butter
2 Tbsp Flour (we used gluten free)

Turn oven on to broil: (500 F)
1- cook the squash- I choose to pierce it, microwave for 10 minutes. Then cut it in half- scraped out the stringies and seeds then placed cut side down on a cutting board and then microwaved until done (about 10 more minutes) let rest for another 5-10 minutes.
2- while the squash is cooking in a pot melt butter and garlic.  Whisk in the flour. Add milk slowly whisking to prevent lumps. Add remaining ingredients and cook on medium stirring until melted.
3-Take squash, scrape the sides to get the spaghetti strings down.  pour in a portion of the sauce- lifting the squash strings around to make sure sauce gets all the way down.
4- top with parmesean cheese and place in oven under the broiler until it's bubbling.

Enjoy! We paired this up with some pork loin seasoned with Velata Lemon Garlic rub as well. Delicious.  I had doubled the recipe and have enough left overs for the entire family tomorrow.

Calories 223/servings

Butternut Squash Lasagna

So on impulse I bought a squash the other day.  Then I realized i had no clue what to do with it.  So I tracked down a recipe and this is what I came up with.

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese - part skim
1/3 cup grated Parmesan

In a large skillet heat oil and toss in the squash with salt and pepper (be generous with the pepper for more flavor later). Pour in the water, cover and simmer until soft. Cool slightly then transfer to the food processor and blend until smooth. Place in a container until time to layer the lasagna.

In a sauce pan melt the butter and then add the flour and milk whisking over medium heat. Heat until a boil stirring occasionally until it thickens. Mix in the nutmeg, cool slightly then move to the food processor and blend in the fresh basil. Now i'll admit mine never got very thick- but it thickened up great in the oven so don't fret!

Pour a thin layer of the mixture into the lasagna pan, layer two layers of noodles over.  Then spread a thin layer of Squash then a sprinkle of cheese. Sauce, noodles, squash.  Finish off with a healthy layer of cheese. 

Cook in the oven at 375 F until cheese is melted and noodles are soft. You can substitute fresh lasagna noodles for the oven ready version.

Total calories 311/serving.  Serves 9

Olive Garden Esque Alfredo

Oh this turned out really delicious! Will make again.  I went full fat this time with full whipping cream and butter.  Next time I will try it with a lighter cream and see how it results.  This did not thicken up much- I've seen recipes with a couple tbsp's of flour in it and that's an option too.

I paired it with fresh pasta delicous!

1 500ml Container whole cream
3/4 cup Shredded/ grated Parmesan Cheese
1/4 cup butter
Garlic minced about 1 tsp
Parsley flakes

Melt in the pan stirring until mixed- then simmer for about 15 minutes stirring to prevent burning. Let cool a bit and serve over pasta.  Garnish with parsley and a bit more Parmesan

Servings: 8 (generous)
WW Points: 9 (Sauce only)

I look forward to trying to make this a bit healthier with my next attempts!