Healthier Alfredo Sauce

A few weeks ago I followed a recipe from Self magazine for Garden Chicken Alfredo.  Today, I am going to loosely use this recipe to make Garden Shrimp & Spaghetti Squash Alfredo.

 

I am a fan of alfredo sauce, but I know it is one of the worst things we can put into our mouths!  So...here is the healthier version from the magazine:

 

2 T olive oil

3 T cornstarch

1 small onion, diced

3 cloves garlic, crushed

2 c fat-free half-and-half

1 c low sodium broth

1 c grated Parmesan, divided

1/2 c plain nonfat Greek yogurt

 

In a bowl, dissolve cornstarch in 1 T cold water.

In a large skillet over medium heat, cook olive oil, onion and garlic until onion is soft, 3-5 minutes.

Add half-and-half and broth; boil, then simmer 5 minutes.

Mix in 3/4 cup Parmesan and yogurt; simmer 3 -5 minutes more. 

Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon.

 

You can use any veggies and protein, along with pasta, quinoa or, like me, spaghetti squash.

 

Combine everything in a bowl or on a platter, sprinkle with the remaining Parmesan and serve! 

 

{I subbed plain almond milk for the half-and-half because we simply didn't have it on hand.}