Cavatelli Topped with Steamed Baby Spinach, Spaghetti Squash and Roasted Zucchini, Red Onion, Asparagus & Garlic in a Light Cream Sauce
Spaghetti squash is a fantastic pasta alternative, high in fiber and I can’t get enough of it! Since the amount of cavatelli in this dish is small, I load up on the squash!
The cream sauce is a perfect, low-calorie treat that satisfies my craving for alfredo sauce and all of the other veggies in this dish just make your taste buds dance!
Cut the squash in half and scrape out the seeds and “guts”.
Place in a pot of water, bring to a boil and cook until the meat of the squash is fork tender. Depending on the size of the squash it could take anywhere from 20-40 minutes.
Once the water is boiling start preparing your vegetables for roasting.
Chop the zucchini, red onion, asparagus & garlic and place in a roasting pan.
Drizzle with extra virgin olive oil.
Sprinkle with salt & pepper & toss well.
Bake (uncovered) at 350 degrees for 20 – 30 minutes (tossing after about 15 minutes).
When Squash is fork tender, remove from pot, place in a bowl to cool. Use same pot of boiling water to cook your cavatelli.
Now start your sauce.
Add 1 medium carton of light cream, 2 Table spoons of butter, ½ cup shredded mozzarella cheese (low-moisture/part skim), salt & pepper to a medium pan. Stir and watch to make sure it doesn’t burn.
Cook until the butter and cheese melt (over medium-low heat).
Place 1 bag of baby spinach in a (microwavable) bowl with about ¼ cup of water and microwave for 5 minutes.
If the squash is still too hot to handle wear an oven mitt. Scrape out all of the meat with a fork into a large bowl.
Add the roasted veggies, spinach and cavatelli.
Pour the sauce over everything and mix gently.
Serve and enjoy!