Truly — creamier, tastier and more satisfying than Fettuccine Alfredo. And what a wonderful thing to enjoy everything that there is to love about Alfredo sauce without a speck of the guilt that accompanies the stratospheric fat content. The inspiration for this dish sprung from one of my new favorite sites — Two Peas and Their Pod. I subscribed a little over a week ago and have been inundated with fabulous, ideas almost every day. I highly recommend this site. Ingredients
- 1 medium butternut squash
- 2 cups vegetable stock
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 cup grated parmesan cheese
- 2/3 cup sliced green onions
- 1 tsp. salt
- 1 tsp. pepper
- 12 oz. whole grain spaghetti or fettuccini
Cut squash in half lengthwise. Peel, scrape out seeds and chop into 1 inch cubes. Add to a large saucepan along with 1 quart of water. Bring to a boil and simmer for 15-20 minutes until squash is very soft. Retain the squash cooking water for cooking the pasta.
With a large, slotted spoon remove squash from hot water and allow to cool for about 10 minutes in a large bowl. Add half of the squash to the food processor and cover with 1 cup of stock. Puree squash in two separate batches with 1 cup of stock in each batch. Bring the squash cooking water back to a boil and add additional water if necessary.
Cook pasta according to package directions. Heat 2 Tbsp. of olive oil in an extra large skillet. Add onions and garlic. Saute until tender (about 5 minutes.) Combine pureed squash, 1/2 cup of the parmesan cheese, salt, and pepper to the sauteed onions and garlic. Stir gently and serve over drained pasta.
Top with parmesan cheese and sliced green onion.