This healthy version of traditional traditional alfredo is made with butternut squash noodles and a cauliflower alfredo sauce! This will satisfy that pasta craving and is a huge helping of veggies!
WW My Way Smart Points: 5 Green, 3 Blue, 3 Purple
Making the Squoodles!
To make the squoodles you will first peel the butternut squash with a veggie peeler. Then you will cut off the bulb end of the squash. Spiralize the long ends of the squash first and then the bulb.
Then you will roast the squoodles in the oven at 400 for about 10 minutes
Making the Cauliflower Alfredo
In a large skillet, I cooked up the cauliflower floretts along with the onion and garlic until the cauliflower is getting tender.
I then added in the milk and broth and let the cauliflower cook about 5 more minutes so it is very soft. I used an immersion blender and blended the cauliflower until smooth. If you don't have an immersion blender, transfer the contrents of the pot to a blender and blend on high until smooth.
Once smooth, I added in the cheese and mixed again
To make this an amazing dinner, cook up some chicken breast of shrimp and add it to the pasta dish! I calculated the points for this meal with chicken. It is easy to get the chicken cooking at 400 and then in its last 10 minutes of cooking add in the squoodles!
Divide the squoodles into 4 bowls and spoon the alfred sauce evenly over the 4 bowls. Top with the cooked chicken and Enjoy!!