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SkinnyMS

Butternut Squash and Spaghetti Alfredo

This heart-healthy and delicious pasta is a sure way to everyone's heart.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Italian
Keyword: Diabetic-Friendly, Kid-Friendly, Quick and Easy
Servings: 8 people
Calories: 257kcal
Author: Chef Nichole

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red onion diced small
  • 2 garlic cloves minced
  • 3 cups butternut squash peeled and diced medium
  • 1 cup vegetable broth
  • 1 tablespoon ground sage
  • 2 teaspoons dried thyme
  • 1 cup skim milk
  • 16 ounces whole-wheat spaghetti cook according to package
  • 1/4 cup parsley fresh, chopped
  • 4 strips turkey bacon nitrate-free, cooked and chopped (optional)

Instructions

  • Heat the olive oil in a large skillet on medium heat. Once hot, add the red onion, garlic, and squash. Saute until the onion is soft. Stir in the vegetable broth, sage, and thyme. Bring to a simmer, cover and cook until butternut is tender. About 8 to 10 minutes.
  • Once tender, add the squash to a food processor and blend until smooth. Return the mixture to the skillet and whisk in the milk on low heat. Heat until simmering, stirring constantly, and remove from heat.
  • Add the cooked pasta and toss to coat the noodles in the sauce. Top with chopped fresh parsley and bacon (if using). Serve and enjoy!

Nutrition

Serving: 1cup | Calories: 257kcal | Carbohydrates: 52g | Protein: 10g | Fat: 3g | Sodium: 25mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7