Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
20 min. |
30 min. |
4 |
0 |
Pumpkin Alfredo with Squash Noodles
Less cholestrol,less calories, and it tastes soooo good! Bring on autumn with this tasty meal.
Ingredients:
| 1 can of pumpkin pureé |
| 1 can of coconut full fat milk |
| 2 peeled & washed zucchini or yellow squash sliced long and thin with a mandolin or sharp knife |
| 1 tsp. of grated nutmeg |
| 1 tsp. of minced sage |
| 2 cups of chicken or veggie broth (less liquid if you prefer thicker) |
| 2 minced garlic cloves |
| 2-4 tbsp of coconut oil |
| Salt |
| Black pepper |
Instructions:
| 1 | In a medium saucepan, on low - medium heat add 2 tbsp. coconut oil. Once melted add the garlic. Once garlic is softened (2-3 mins), add pumpkin, coconut milk, nutmeg, sage, salt, and pepper. Stir occasionally, and turn the burner down to simmer. Place a lid on the sauce pan. |
| 2 | Bring a large frying pan to high heat add 2 tbsp. of coconut oil and salt/black pepper. Once oil is melted add the zucchini/squash noodles and with tongs gently sauté for 10 mins until hot and soft. Turn heat off, place noodles onto serving plates. Ladle sauce onto each serving, garnish with sage leaves. |
Cook's Tips:
You can substitute zucchini/squash noodles with roasted spaghetti squash.
