Creamy BurgerFit Noodles
Quick, gluten-free creamy noodle recipe will take you back to being a kid and eating hamburger helper - but a lot healthier. Use this recipe as a base and add in other vegetables to help it stretch further and make it more filling.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: creamy, Gluten-free, keto, low carb, noodles
Servings: 4 people
Calories: 244kcal
Liquid measuring cups
Measuring spoons
Iron skillet
Skillet Handlenvy
Cutting board
Knife
Tongs
Preheat the oven to 425 degrees.
Cut a butternut squash in half and scoop out the seeds. Place on a baking tray and sprinkle with salt, pepper, and drizzle with olive oil. Bake for 30-35 minutes.
If not using cooked spaghetti squash, cook noodles according to package directions.
Place skillet on stove on medium heat, add butter, salt, pepper, garlic powder, thyme, oregano, and stir together. Be careful to not let the butter burn.
Add broth and bring to a boil. Stir the yogurt and mustards into the skillet. Cook and stir over medium heat until thickened.
Add BurgerFit burgers pieces to heat.
When the spaghetti squash is done cooking and cook enough to handle, use a fork to scrape the spaghetti squash out of the skin and add to the skillet. Toss to coat and garnish with parsley.
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Add sauteed mushrooms for more amazing flavor into this recipe!
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Replace spaghetti squash or noodles with rice or quinoa.
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Add more vegetables - sauteed onions and bell pepper, zucchini, yellow squash, and carrots to this recipe to make it even more healthy.
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Add a little spice to it by adding red pepper flakes.
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Make it Paleo & Whole30 by using coconut or almond milk yogurt and ghee instead of butter.
Calories: 244kcal | Carbohydrates: 19g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 954mg | Potassium: 453mg | Fiber: 4g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg