My family loves Italian food. In fact, our birthday celebration of choice happens every year at Avanti–the best Italian restaurant in Phoenix, in my humble opinion. They have a 3 way pasta combination that is ridiculous. There is always a set 3 things on it, but they always let us modify it and order it however we want. My pasta plate of choice: gnocchi cardinale, angel hair fried diablo, and of course fettuccine alfredo. Their alfredo sauce is thick, creamy and buttery. It sticks to the fettuccine perfectly so in every bite you get maximum sauce, and a little bit of heaven.

There are some things I just don’t eat these days, regardless of the occasion. And I’m not saying you shouldn’t. I’m just saying, for me, it doesn’t seem worth it. But you know what does seem worth it? Recreating my own that is just as delicious (seriously!) with a fraction of the calories.

Okay, seriously. I did not expect my first go at this to be a success. I kept tasting the sauce as I was cooking and shouting to Steve “Oh my gosh!!! It tastes like alfredo sauce!!!!!”

“Isn’t that the point?” He didn’t seem to get my amazement that it actually worked. I made legit tasting fettuccine alfredo. My days of drooling over creamy alfredo sauce are back my friends and they don’t leave me feeling the gross heaviness in my stomach!

Also, did I mention it’s gluten free? Carolyn, wanna come over for dinner?

 

Skinnified “Fettuccine” Alfredo’

yield 4 servings

• 1 large spaghetti squash, split lengthwise and seeded
• 2 tsp olive oil
• 3-4 large cloves garlic, minced
• 1/2-1 tbs light whipped butter
• 8 oz reduced fat cream cheese
• 3/4 cup unsweetened almond milk
• 1/3 cup white wine (optional, otherwise sub more almond milk)
• 1/3 cup freshly grated parmesan cheese
• salt & pepper to taste
• fresh parsley for garnish (optional)

Directions:

1. Preheat oven to 400. Drizzle the center of each half of split and seeded spaghetti squash with 1 tsp olive oil. Using your fingers, rub oil evenly into squash. Season with salt and pepper.
2. Place spaghetti squash in a large baking dish center down, and bake for 1 hour.
3. About 40 minutes into baking, begin your sauce. Place minced garlic and butter in a large pan with fairly high edges over medium heat. Cook for 3 minutes until garlic is fragrant. Add cream cheese, milk, wine, and parmesan cheese. Using a whisk, stir constantly. Add salt and pepper.
4. When spaghetti squash is finished (center should be tender and come apart when scraped lightly with a fork), use a fork to scrape out the insides. They will come out looking just like spaghetti.
5. Make sure all sauce ingredients are thoroughly combined, and transfer the squash “noodles” to your sauce. Use cooking tongs to toss and coat squash thoroughly.
6. When thoroughly combined, serve and top with fresh parsley.