Butternut Squash Alfredo Sauce Over Spaghetti Squash With Broccolini

Servings: 4
Prep Time: 30 minutes
Cooking Time: 1 hour

Ingredients

Alfredo Sauce Ingredients:

2 bags frozen cubed butternut squash (32oz total) OR 1 medium butternut squash peeled, deseeded and cubed
1 yellow or white onion, diced
2 cups chicken or vegetable broth
3 cloves garlic
1 tsp salt
½ tsp pepper
3 Tbs olive oil

Other Ingredients:

2 bunches broccolini
1 large spaghetti squash
2 Tbs Olive Oil
salt and pepper to taste
1 lemon

1. Roast spaghetti squash: Preheat the oven to 400. Line a cookie sheet with
  parchment paper. Slice the ends off the spaghetti squash, then cut in ½
  lengthwise. Use a spoon to scoop out the seeds and place flat side down on one cookie sheet. Place in oven and set a timer for 40 minutes. Depending on the size, squash will take 45-90 minutes to roast. It’s done once a knife is inserted easily to the skin. Let cool for 15 minutes before using a fork to shred the squash into noodles.

1. Roast the butternut squash: While the oven is still hot and cooking the
  spaghetti squash at 400, preheat 2 more empty cookie sheets in the oven to get hot. Toss the cubed butternut squash with the 2 Tbs olive oil, salt and pepper (if using frozen you may want to let defrost a little before this step – otherwise, it’s ok to just roast the frozen squash. Just roast for 5 minutes, to defrost then toss with olive oil, salt and pepper). Roast for 12-20 minutes or until browned. Note that if using frozen squash, it won’t brown as nicely, but will still taste great. Leave the oven at 400 to roast the broccolini.

1. Make the sauce: In a large saucepan, heat the remaining 1 Tbs olive oil. Once hot, add the dice onion and sauté until iridescent and soft. Add the garlic and sauté 1 more minute. Transfer the onion/garlic mix and roasted squash to a blender. Add broth (start with 1½ cups, adding more if needed) and salt and pepper. Blend well. Taste for seasoning.

1. Roast Broccoli: Once the sauce is done, use the same 2 cookie sheets you used for the squash to roast the broccoli. Preheat them in the hot oven while you trim any tough ends off the broccoli and cut any larger ones in ½ lengthwise. Toss with olive oil, salt and pepper in a large bowl. Spread across 2 hot cookie sheets, leaving space in between. Roast 10-15 or minutes or until nicely browned and tender. Squeeze the juice of 1 lemon over once out of oven.

1. Use this time to finish making the spaghetti squash noodles and toss them with the sauce. Plate the “pasta” and garnish with fresh pepper and serve broccoli on the side.
  Notes: feel free to substitute zucchini noodles for spaghetti squash and/or add cooked protein of choice.

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