Today is National Fettuccine Alfredo Day. Who doesn’t love Alfredo with it’s creamy, cheesy goodness? It is comfort food at it’s finest, but for those looking to lose weight it might not fit in your calorie limit. Well I have an option that will give you all the flavor with far fewer calories.
My skinny Alfredo is quick to whip up, lower in calories, but packs great flavor. For even fewer calories, I serve it over baked spaghetti squash instead of noodles. If you haven’t tried spaghetti squash in place of pasta give it a try.
To bake, simply cut your squash in half vertically, scoop out the seeds, poke it with a fork, and lay it on a foil lined cookie sheet, skin up. Bake at 400 for 45 minutes. Once baked, you can scoop out the middles and you have what looks like yellow spaghetti noodles (hence the name)
Whether you want to try the spaghetti squash or stick with fettuccine noodles, this sauce is sure to be a hit with your family.
Skinny Alfredo Sauce
- 4 Tbsp butter
- 2 cloves garlic, minced
- 1/2 c. flour
- 3 1/2 c. milk (1% is what I used )
- 3/4 cup parmesan (more for garnish)
- Salt and Pepper to taste
- Tarragon for garnish
Melt butter in a large saucepan on low heat. Add garlic and saute for about 1 minute. Next add flour to melted butter and mix until a thin paste forms. Add milk and bring to a boil while whisking in the paste to the milk. Add more milk for a thinner consistency. Once desired consistency reached add parmesan cheese and salt and pepper. Serve hot over pasta or spaghetti squash and garnish with tarragon and parmesan cheese.