Spaghetti Squash Ingredients:
- 1 whole spaghetti squash
- Olive oil
- Salt
- Pepper
Instructions:
- Cut both ends of the squash off.
- Cut the squash in half. Cover cookie sheet in foil.
- Scoop out the seeds and cover the inside with a thin layer of oil. Salt and pepper to taste.
- Bake with the inside faced down on the sheet for 45 minutes at 375 degrees.
- Should come out tender and soft. Using a fork, spear out the inside and serve with sauce!
Healthy Alfredo Sauce Ingredients:
- 1 tbsp exta virgin olive oil
- 2 tbsps cornstarch
- 1 cup broth (vegetable or chicken)
- ½ c. skim milk
- ½ c. non fat plain greek yogurt (room temperature)
- ½ tsp. salt
- 1-2 tsp garlic powder
- ¼ tsp. black pepper
- ½ c. grated parmesan (fresh, if you have it)
Instructions:
- Heat olive oil in a large sauce pan over medium heat
- Sprinkle cornstarch and cook for one minute, stirring constantly
- While whisking, slowly add in broth and milk
- Continue whisking to combine until smooth
- Raise heat to medium high and bring the mixture to a simmer
- One simmering, simmer for about 2 minutes, until it starts to thicken, again, whisking constantly.
- Remove from heat and little by little, whisk in greek yogurt
- Once combined, place back on the heat (medium) and stir in parmesan cheese, salt, pepper, and garlic powder
- Bring to a simmer and simmer for an additional 2 minutes, whisking constantly
- Serve over spaghetti squash immediately or save for late by storing in an airtight container in the fridge
Recipe donated by Ellen Gillie