Bacon & Broccoli Fettuccine Alfredo made with Spaghetti Squash

 

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!

 

[print_this]

{Bacon & Broccoli Fettuccine Alfredo made with Spaghetti Squash}

This lightened up fettuccine alfredo is full of flavor, but not full of fat and calories like the traditional pasta dish. Spaghetti squash replaces the noodles, and the typical heavy cream sauce is replaced with a lightened up sauce made from 1% milk.

 

Servings: 2 very large bowls of pasta (about 3 cups each)

 

Ingredients

1 3lb spaghetti squash (makes about 4 cups of “noodles”)

4 slices (5 oz) uncured bacon

1 1/2 cups 1% milk

1 1/2 tbsp butter

3 tbsp flour (or half the amount of cornstarch dissolved in a little water if making gluten-free)

1/2 cup Parmesan cheese

1/2 tsp garlic powder

1/2 tsp salt

2 cup broccoli florets, fresh or frozen, steamed

1 cup halved cherry or grape tomatoes

 

 

Directions

For squash: Cut spaghetti squash in half lengthwise, remove seeds, and bake cut side down on a baking sheet with enough water to cover the bottom of the pan. Bake at 350 F for 25-30 min. Let cool slightly, and shred squash into “noodles” by running a fork over the cooked squash. You’ll have about an extra cup of noodles.

 

While squash is cooking–cook bacon however you prefer. I find it easiest to place the strips between 2 paper towels on top and 2 paper towels on bottom and microwave until crispy (about 4 minutes).

 

Steam broccoli in bag or in a microwavable dish until cooked (about 3 minutes in microwave for fresh broccoli). Cut cherry tomatoes in half.

 

For sauce: Combine milk, butter, and flour, in a medium sized pot over medium heat. Whisk flour until no lumps remain. Bring sauce to a boil, whisking regularly. Sauce should be thickened slightly by the time it comes to a boil. Remove from heat and stir in parmesan cheese, garlic powder and salt. Then add in bacon, steamed broccoli, and tomatoes. Stir in 3 cups of spaghetti squash noodles. Divide into two bowls and enjoy!

 

Save time at dinner by cooking your spaghetti squash the day before or earlier in the day. They noodles keep great in the fridge, and can be easily reheated.

 

 

Nutrition info per serving: 495 cal, 25 g fat, 42 g carb, 27 g protein, 7 g fiber

 

[/print_this]