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.
Just like in my Baked Acorn Squash recipe, start by cleaning the acorn squash.
In the hollowed out squash, place the butter and sage. Bake.
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.
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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