Tired of topping your pasta with marinara or alfredo sauce? Here’s a fall-pasta sauce that won’t disappoint; a squash sauce! Rich in vitamin A, potassium and fiber, delicata squash serves as the star ingredient of this sauce. And if you think you can’t eat pasta because you have Diabetes, think again – this recipe has a high ratio of vegetables to pasta and is rich in fiber and protein. All the ingredients you need to better manage your blood sugar. Give it a try and let us know what you think.
| Cook Time | 30 minutes |
| Servings |
servings
|
- 16 ounces frozen broccoli
- 1 small onion
- 2 cloves garlic
- 1/2 pound whole wheat pasta
- 1 delicata squash, cooked
- 1 cup white beans
- 3/4 cup milk your choice; more milk as needed for desired consistency
- 1 teaspoon canola oil
- 1 tablespoon dried rosemary (or other Italian herb)
- Optional: parmesan cheese
Ingredients
Veggies
Wholesome Carbs
Lean Proteins
Healthy Fats
Seasonings
|
- Bring a large pot of water to a boil and add pasta. When pasta has been boiling for about 5 minutes, add frozen broccoli and cook until thawed and warmed through, about 4 minutes or until it comes to a boil again. Turn off heat, drain pasta and broccoli, and return to pot.
- Slice onion and garlic, and saute in a skillet with canola oil and rosemary over medium heat just until soft. Turn off heat and add onion, garlic to a blender.
- Scoop leftover squash into a blender and add the beans and milk. Blend until smooth. If you need more liquid, use more milk or pasta water until sauce reaches a thick and creamy consistency.
- Add squash sauce to broccoli pasta and toss to combine. Top with parmesean cheese if desired. Enjoy!
Recipe by Ashley Thomas.
Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.
Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh