Butternut Squash Spaghetti, Cauliflower Cream Sauce

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:

1. In a pot, sauté garlic in oil until very lightly browned.
2. Add broth to pot and bring up to a simmer.
3. 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.
4. 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:

1. Cook spaghetti according to package instruction.
2. Heat oil in a sauté pan. Add garlic and butternut squash. Cook until squash is tender.
3. 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