~Preheat oven to 425. Cut Butternut squash in half long ways. Scoop out seeds. Put cut side down in Pyrex dish. Bake for 1 hour, until soft.
~In food processor combine onions, green pepper, and fresh spinach. Chop to liquid and drain juice.
~Add cheese and half and half. Whip to a thick sauce. Put in saucepan on stove.
~ Scoop out squash into food processor, discard skin. Whip in a purée consistency.
~ Fold squash into Alfredo sauce. Cook on medium for 10 minutes, stirring generously.
~ In warmed frying pan, fry sausage slices until brown.
~ Add sausage to sauce and serve over pasta.
*spice to taste and garnish with grated cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 395 (69%)|
|Amt Per Serving||% DV|
|Total Fat 43.9g||59 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 132.2mg||41 %|
|Sodium 1258.8mg||43 %|
|Potassium 710.6mg||19 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.4g|
|Protein 28.9g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 576
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