Many of you know that I am a huge fan of spaghetti squash. I eat it at least once a week. It’s a great pasta alternative. I was getting bored of paring it with marinara sauce, so tonight I went a different direction with it. I took it Olive Garden Style!
About three years ago, I used to go to Olive Garden with my mom every time we would make a trip to Des Moines for shopping. I would always without hesitation order the Fettuccine Alfredo! I’m sure many of you would agree, theirs is the best! Now when I go to Olive Garden, I order the unlimited minestrone soup and salad with the dressing on the side. And this is why…Olive Garden’s fettuccine Alfredo has 1200 calories and over 75 g of fat per serving! I know I could order and eat half, but who does that? I don’t want the temptation.
Tonight, I got to relive those Olive Garden Fettuccine Alfredo days with a much lighter and healthier version!
Here is the recipe…
-Four Cups Cooked Spaghetti Squash (1 Large Squash)
-1/2 Cup Newman’s Own All Natural Alfredo Sauce
-1/2 Cup Plain Non- Fat Greek Yogurt
-1/4 Cup No Salt Added Corn
-1/4 Cup Diced No Salt Added Tomatoes
-1/2 Cup Uncooked Shrimp (Tails Off)
1. Bake spaghetti squash for 60 minutes at 350 degrees.
2. In a non-stick sauce pan, heat shrimp until half cooked.
3. Turn heat to low, add: corn, tomato, Greek yogurt and Alfredo sauce. 4. Stir together until creamy.
5. Mix in cooked spaghetti squash!
Makes Two Servings : 2.5 Cups Per Serving!
215 Calories, 5.5 g Fat, 24 g Carbs, 5 g Fiber, 18 g Protein, 8 g Sugar