ℤ𝕦𝕔𝕔𝕙𝕚𝕟𝕚 ℂ𝕙𝕚𝕔𝕜𝕖𝕟 𝔸𝕝𝕗𝕣𝕖𝕕𝕠

Per serving for program: 1 lean, 1 healthy fat, 3 greens, 2 1/2 condiments

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare your squash.

Step 2

You can peel your squash so that it resembles pasta or leave the peel on to add more color to the dish. I like to leave it on because the peel has extra fiber that can regulate your digestive system.

Step 3

Cut the ends off and discard. Next decide which gadget you want to use to make your noodles.

Step 4

Measure out 1 1/2 cups.

Step 5

Add 1 tsp olive oil to a medium skillet and heat over medium-high heat.

Step 6

Add spiraled squash to the oil and cook until squash gets tender for about 3 minutes. Be careful not to overcook as it can get mushy.

Step 7

Add basil and any other additional seasonings such as salt, pepper, or garlic powder if desired.

Step 8

Put on a plate and set aside.

Step 9

To make Alfredo sauce:

Step 10

Combine cottage cheese, garlic powder, Parmesan cheese, almond milk and pepper in a small blender until mixture is smooth and creamy.

Step 11

Pour into a microwave safe dish and heat until warm (about 45 sec to 1 min), stopping the microwave every 15 seconds to stir.

Step 12

Make sure the cottage cheese doesn't get too hot because cottage cheese and heat do not mix well. It will start to separate, get stringy, and watery.

Step 13

Once it was mixed with the squash and chicken, I had no problems with it when re-heating.

Step 14

Place cooked diced chicken over squash noodles and then pour warm sauce on top.