Like many others, I love cooking from the heart, which isn’t always so ‘heart healthy’. We southern chefs love our butter, carbs, oils and fats. While those all have a place in even the healthiest kitchens, I’ve found I can merge my love of southern style while also working on my health by taking small steps. This is my classic alfredo recipe except I’ve substituted yellow and zucchini squash for noodles. You can steam these (some even come frozen in steamable bags) or you can simply slice and sauté.
+ 2 yellow squash
+ 2 zucchini squash
+ 2 cups fine Creamline Lamb Chopper cheese
+ 1 cup fine grated Sarvecchio Parmesan Sartori cheese
+ 1 1/2 cup heavy whipping cream
+ 1 teaspoon garlic powder
+ 1 teaspoon onion powder
+ 1 teaspoon Better Than Bouillon Chicken
+ 4 tablespoons olive oil
+ 4 tablespoons salted butter
Step 1: Place 3 tablespoons of butter in a saucepan and melt.
Step 2: Pour 1 cup of heavy whipping cream into the melted butter and turn heat to low. Stir the butter and cream together until it comes to a light simmer.
Step 3: Pour the cheeses into the blend and stir on level 3 heat.
Step 4: Add garlic and onion powders, bouillon and stir.
Step 5: Add ½ cup of heavy whipping cream and stir. The sauce should have all the cheeses completely melted.
Zucchini squash noodles
Step 1: Wash squash under cold water.
Step 2: Using a KitchenAid spiralizer, use the noodle blade for the perfect cut.
Step 3: In a frying pan, add 1 tablespoon of butter and a swirl of olive oil.
Step 4: Add noodles and cook for 7 to 8 minutes. Season with garlic salt, salt and pepper.
Layer noodles and top with the creamy alfredo sauce. Enjoy!
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