Bacon & Broccoli Fettuccine Alfredo made with Spaghetti Squash

Spaghetti Squash Bacon & Broccoli Fettuccine

 

If you haven’t ever tried spaghetti squash, or swore you would never replace your beloved pasta noodles with a vegetable, I beg you to give this spaghetti squash fettuccine alfredo recipe a try. It’s not often that I feel like a large bowl of vegetables could in any way, shape, or form, replace the satisfaction received from the classic rich fettuccine alfredo, but this version does it. It has all the rich, creamy taste of fettuccine alfredo, without maxing out a days worth of carbs and fat in a single meal. Maybe it’s the bacon that makes the dish so awesome (it’s probably the bacon), but thankfully bacon can be included in a healthy diet, especially when it’s accenting over 2 cups of vegetables.

 

The spaghetti squash, broccoli, and tomatoes makes this an obvious healthy dish based on vegetable content alone, but the sauce is also way lightened up from the typical heavy cream alfredo–I used 1% milk instead of heavy cream, with just a little butter and flour to thicken up the sauce. You can substitute 1/2 the amount of cornstarch if you need this meal to be gluten-free.

 

My favorite part of this recipe is how full and satisfied I feel after eating it, without feeling heavy and lethargic like I would after eating a giant bowl of pasta. Plus, for people who are watching their blood sugar levels (like this pregnant girl is) this recipe fits perfectly into a diabetic meal plan with only 42 grams of carbs. It also comes in just under 500 calories–I’d like to see an Italian restaurant serve up those kind of numbers with this large of a portion!

 

One Response to Bacon & Broccoli Fettuccine Alfredo made with Spaghetti Squash

  1. Mandy F. says:

    I made this and it was DELICIOUS! I wish it made more than two servings because I wanted to have more!

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