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January 19, 2015

Meatless Monday: Acorn Squash Alfredo

I have to admit that although this recipe is our dinner for #MeatlessMonday, Mini Me and I had to sneak some for our post swim lunch yesterday.  I baked the acorn squash on Friday afternoon to get them ready for this recipe.  Since Saturday morning is our running clubs long run day, we have a habit lately of eating spaghetti and meatballs for Friday night dinner after swim team practice.  It’s so cliche, I know, but it totally fuels my long run.  So, until my February half marathon, I’m sticking with my Friday night pasta dinner/Saturday morning bagel and yogurt fueling because I know it works for me.  Then, I’ll start playing around again for options.

I like to change up the sauce on my pasta and I was looking for a way to do that using a vegetable so I could get even more fiber.  Everyone uses butternut squash, but I love acorn squash which doesn’t work well as noodles, so I figured I could make a sauce out of it and this recipe for Acorn Squash Alfredo was born.

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Just like in my Baked Acorn Squash recipe, start by cleaning the acorn squash. 

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In the hollowed out squash, place the butter and sage.  Bake.

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After the squash are baked, scoop out the pulp and combine in your Blendtec (or other similar kitchen accessory) along with parmesan, cream and milk.

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Warm the sauce and toss with pasta. Serve with your favorite pasta sides.  In our house, that means salad and garlic bread!

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Meatless-Mondays

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2 Comments on “Meatless Monday: Acorn Squash Alfredo

Annmarie
January 19, 2015 at 8:16 am

Can I just tell you I have never made acorn squash? This looks delicious! I must try it!!!

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Cassandra @ Powered By BLING
January 19, 2015 at 9:27 am

My grandmother always made acorn squash – but usually the way in the other recipe I linked to – I think you will love acorn squash, Annmarie. The flavor is very comforting.

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