But I am not only obsessed with writing and talking about them, and taking pictures of them on my plate, I am completely obsessed with eating them… I think that The Captain is afraid I am going to start turning green, but at least I have finally cut back to eating them only every other day now.
I think the spiralizer is the most phenomenal gadget I have ever owned… and I do love my little gadgets.
This Butternut Nooch Sauce was developed one day earlier this week. I was challenged to go without eating meat that day, and decided to use some nutritional yeast as as one of my protein sources. And I figured, why not partner it with one of my favorite foods… Butternut Squash?
I do like nutritional yeast.. it is a bit salty and it has a lot of protein and only a little fat, and lots of Vitamin B. It is a nice thickener, and sometimes adds a cheesy flavor to a dish as well.
If you like, you could try coconut milk, instead of almond milk here. And you can use any Winter Squash in this sauce and get similar results I am sure… and a similar nutrition profile as well. If you are very hungry, eat the whole thing. I did. If not, save the leftovers in the fridge overnight or share it with a friend.
Makes 1 large serving
- 1 cup cooked squash, mashed
- 4 Tbs nutritional yeast
- 2 cloves garlic, peeled, smashed and minced
- 1/2 cup Almond Breeze, unsweetened original flavor
- Blend all ingredients together well in a medium bowl, and pour over zoodles or regular pasta.
- Using 2 spoons, toss the sauce with the zoodles to coat them, and then serve.
Weight Watchers P+ = 3.
Calories 137; Protein 8g; Carbohydrate 24g; Fat 2g; Fibre 6g.