Butternut Squash Spaghetti, Cauliflower Cream Sauce

BCBSIL Connect Team — Thu, 24 Aug 2023 21:18:49 GMT

Current Revision posted to Recipe Book by BCBSIL Connect Team on 8/24/2023 9:18:49 PM

Ingredients: Makes 6 servings

Ingredients Cauliflower Cream Sauce
1 tsp Garlic, minced
3/4 tsp Canola Oil
1/2 cup Vegetable Broth
7 oz Cauliflower, chopped
1/2 cup Whole Milk
1/4 tsp Salt

Ingredients Cauliflower Cream Sauce
5 oz Whole Wheat Spaghetti
2 TBSP Canola Oil
2 1/2 tsp Garlic, minced
5 oz Spiralized Butternut Squash
1/4 tsp Salt
1/8 tsp Black Pepper

Directions Cauliflower Cream Sauce:

In a pot, sauté garlic in oil until very lightly browned.
Add broth to pot and bring up to a simmer.
Add cauliflower (use all of cauliflower: stems and florets) to broth and allow to cook until tender, about 10 minutes. Strain cauliflower and reserve broth separately.
Place strained cauliflower mixture, milk, and salt in a blender and blend until very smooth. Add all of the remaining broth to thin it out.

Directions Spaghetti:

Cook spaghetti according to package instruction.
Heat oil in a sauté pan. Add garlic and butternut squash. Cook until squash is tender.
Toss spaghetti, salt, and pepper into butternut squash.

To Serve: mix 1 cup of spaghetti mixture with 2 fl oz of sauce.

Serving Size:
One serving: 1 cup squash, 2 fl oz sauce

Nutritional Information:
Nutrition Info (per serving): Cal: 140, Total Fat: 7g, Sat Fat: 1g, Sodium: 210mg, Carbs: 17g, Protein: 5g, Sugar: 3g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, Recipe book, American, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High blood pressure - Sodium Conscious, Side Dishes, Heart Disease - Heart Conscious

Butternut Squash Spaghetti, Cauliflower Cream Sauce

BCBSIL Connect Team — Thu, 02 Sep 2021 22:22:56 GMT

Revision 3 posted to Recipe Book by BCBSIL Connect Team on 9/2/2021 10:22:56 PM

Ingredients: Makes 6 servings

Ingredients Cauliflower Cream Sauce
1 tsp Garlic, minced
3/4 tsp Canola Oil
1/2 cup Vegetable Broth
7 oz Cauliflower, chopped
1/2 cup Whole Milk
1/4 tsp Salt

Ingredients Cauliflower Cream Sauce
5 oz Whole Wheat Spaghetti
2 TBSP Canola Oil
2 1/2 tsp Garlic, minced
5 oz Spiralized Butternut Squash
1/4 tsp Salt
1/8 tsp Black Pepper

Directions Cauliflower Cream Sauce:

In a pot, sauté garlic in oil until very lightly browned.
Add broth to pot and bring up to a simmer.
Add cauliflower (use all of cauliflower: stems and florets) to broth and allow to cook until tender, about 10 minutes. Strain cauliflower and reserve broth separately.
Place strained cauliflower mixture, milk, and salt in a blender and blend until very smooth. Add all of the remaining broth to thin it out.

Directions Spaghetti:

Cook spaghetti according to package instruction.
Heat oil in a sauté pan. Add garlic and butternut squash. Cook until squash is tender.
Toss spaghetti, salt, and pepper into butternut squash.

To Serve: mix 1 cup of spaghetti mixture with 2 fl oz of sauce.

Serving Size:
One serving: 1 cup squash, 2 fl oz sauce

Nutritional Information:
Nutrition Info (per serving): Cal: 140, Total Fat: 7g, Sat Fat: 1g, Sodium: 210mg, Carbs: 17g, Protein: 5g, Sugar: 3g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Butternut Squash Spaghetti, Cauliflower Cream Sauce

BCBSIL Connect Team — Fri, 14 Aug 2020 22:04:00 GMT

Revision 2 posted to Recipe Book by BCBSIL Connect Team on 8/14/2020 10:04:00 PM

Ingredients: Makes 6 servings

Ingredients Cauliflower Cream Sauce
1 tsp Garlic, minced
3/4 tsp Canola Oil
1/2 cup Vegetable Broth
7 oz Cauliflower, chopped
1/2 cup Whole Milk
1/4 tsp Salt

Ingredients Cauliflower Cream Sauce
5 oz Whole Wheat Spaghetti
2 TBSP Canola Oil
2 1/2 tsp Garlic, minced
5 oz Spiralized Butternut Squash
1/4 tsp Salt
1/8 tsp Black Pepper

Directions Cauliflower Cream Sauce:

In a pot, sauté garlic in oil until very lightly browned.
Add broth to pot and bring up to a simmer.
Add cauliflower (use all of cauliflower: stems and florets) to broth and allow to cook until tender, about 10 minutes. Strain cauliflower and reserve broth separately.
Place strained cauliflower mixture, milk, and salt in a blender and blend until very smooth. Add all of the remaining broth to thin it out.

Directions Spaghetti:

Cook spaghetti according to package instruction.
Heat oil in a sauté pan. Add garlic and butternut squash. Cook until squash is tender.
Toss spaghetti, salt, and pepper into butternut squash.

To Serve: mix 1 cup of spaghetti mixture with 2 fl oz of sauce.

Serving Size:
One serving: 1 cup squash, 2 fl oz sauce

Nutritional Information:
Nutrition Info (per serving): Cal: 140, Total Fat: 7g, Sat Fat: 1g, Sodium: 210mg, Carbs: 17g, Protein: 5g, Sugar: 3g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Butternut Squash Spaghetti, Cauliflower Cream Sauce

BCBSIL Connect Team — Wed, 18 Mar 2020 20:36:56 GMT

Revision 1 posted to Recipe Book by BCBSIL Connect Team on 3/18/2020 8:36:56 PM

Ingredients: Makes 6 servings

Ingredients Cauliflower Cream Sauce
1 tsp Garlic, minced
3/4 tsp Canola Oil
1/2 cup Vegetable Broth
7 oz Cauliflower, chopped
1/2 cup Whole Milk
1/4 tsp Salt

Ingredients Cauliflower Cream Sauce
5 oz Whole Wheat Spaghetti
2 TBSP Canola Oil
2 1/2 tsp Garlic, minced
5 oz Spiralized Butternut Squash
1/4 tsp Salt
1/8 tsp Black Pepper

Directions Cauliflower Cream Sauce:

In a pot, sauté garlic in oil until very lightly browned.
Add broth to pot and bring up to a simmer.
Add cauliflower (use all of cauliflower: stems and florets) to broth and allow to cook until tender, about 10 minutes. Strain cauliflower and reserve broth separately.
Place strained cauliflower mixture, milk, and salt in a blender and blend until very smooth. Add all of the remaining broth to thin it out.

Directions Spaghetti:

Cook spaghetti according to package instruction.
Heat oil in a sauté pan. Add garlic and butternut squash. Cook until squash is tender.
Toss spaghetti, salt, and pepper into butternut squash.

To Serve: mix 1 cup of spaghetti mixture with 2 fl oz of sauce.

Serving Size:
One serving: 1 cup squash, 2 fl oz sauce

Nutritional Information:
Nutrition Info (per serving): Cal: 140, Total Fat: 7g, Sat Fat: 1g, Sodium: 210mg, Carbs: 17g, Protein: 5g, Sugar: 3g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group