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Pasta with Roasted Delicata Squash and Kale-Garlic Alfredo Sauce (with lower carb variations and pla

Pasta with Roasted Delicata Squash and Kale-Alfredo Pasta Sauce

Let me start off by saying this is an Ooo and Ahh tasting recipe! My boyfriend had two large servings! No, he doesn't follow a low carb diet. :-)

Although this isn't a super low carb recipe it is lower in carbs than many squash based pasta sauce recipes and I made some variations to bring the carbs down so those following a stricter diet could enjoy a big portion. This was just too good to keep those following a strict diet from being able to eat it. :-) It is seriously that good.

If you are on a moderately low carb diet make this with the Delicata squash and kale, if you need low carb you'll love the spinach-mushroom version.

If you come up with other ways to bring the carbs down even more, please let me know. I love hearing your variations.

Pasta with Roasted Delicata Squash and Kale-Garlic Alfredo Sauce See variations at bottom of directions to reduce the carbs more. 11.28 net carbs per serving with mushrooms and kale. 12.76 net carbs with Delicata squash and kale for sauce only. 9.39 net carbs with squash and spinach. 7.99 net carbs with mushrooms and spinach. The type of pasta you use may affect the amount of carbs per serving. 12 oz Delicata squash, halved lengthwise and seeds removed or 8 ounces baby bella mushrooms, large ones cut in half 1/4 cup chopped onion 1 tbsp. avocado, grape seed or other high heat oil 1/2 tsp. unrefined sea salt, divided Freshly ground black pepper, to taste 1 cup heavy cream, full fat canned coconut milk or non-dairy creamer* 2 lg. garlic cloves, chopped 1/4-1/2 tsp. dried thyme leaves 2 cups coarsely chopped kale leaves 1 cup cubed cooked ham or 1/3 cup cooked crumbled bacon (plant-based may be used) 1/4 cup grated Parmesan cheese, plus more for sprinkling on top (plant based may be used) 1/2 tsp. zanthan gum* (if using non-dairy creamer and/or mushrooms) Hot cooked vegetable pasta (Zoodles, Daikon radishes, turnips, etc.), shirataki or your favorite low carb pasta 1. Preheat oven to 400F. Cut squash into 1-inch chunks; place in a medium bowl (add whole or halved mushrooms if using) along with onion, oil, 1/4 teaspoon salt and pepper to taste; toss to coat. Spoon evenly in an 8 x 8-inch pan; cover and bake (15 minutes for mushrooms or 25 minutes for squash, uncover, stir and bake uncovered 15 minutes or until tender. 2. Meanwhile, In a 2-qt. saucepan, place the cream, garlic and thyme. Bring to a simmer, lowering heat if necessary to maintain a simmer. Simmer 10 minutes. Add the kale and simmer, until the cream has slightly thickened and kale is tender, about 15 minutes. Stir in cubed ham or crumbled bacon, remaining 1/4 teaspoon salt, and 1/4 cup of cheese. Adjust thyme. *If using non-dairy creamer/and or mushrooms and sauce is too thin, sprinkle lightly with xanthan gum and stir in, heating several minutes until thickened. If using cream or coconut milk and sauce is too thick, add a small amount of water to desired thickness. Season with freshly ground black pepper. 3. Toss with hot cooked pasta of your choice (vegetable like Zoodles, shirataki or your favorite low carb pasta.) Sprinkle with remaining Parmesan. Lower Carb Variations: substitute mushrooms for Delicata squash and/or baby spinach for kale. If using spinach, add when you stir in the ham, heating just until wilted. Servings: 3 Nutrition Facts Serving size: 1/3 of a recipe (11 ounces). Amount Per Serving Calories 473.2 Total Fat 39.31g Saturated Fat 21.06g Cholesterol 140.75mg Sodium 1059.26mg Potassium 939.7mg Total Carbohydrates 14.56g Fiber 1.88g Sugar 2.7g Protein 19.19g

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