Low cal high protein THICK sauce 🫶🏼

Ingredients

• 1 cup Cottage Cheese (low‑fat, plain)
• 1 whole Lemon (juiced, zest optional)
• 0.5 cup Fresh Parsley (loosely packed, washed and chopped)
• 0.25 cup Parmesan Cheese (freshly grated Parmigiano‑Reggiano)
• 0.5 teaspoon Salt (kosher or sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Water (adjust to desired sauce consistency)
• 1 pound Ground Beef (90 % lean, fresh)
• 2 cups Butternut Squash (peeled and diced)
• 1 tablespoon Olive Oil (for sautéing)
• to taste Hot Sauce (optional) (for serving)

Instructions

1. Prep Ingredients

   Wash and finely chop the parsley, zest the lemon (optional) and juice it, grate the Parmesan, and dice the butternut squash into ½‑inch cubes.

   Time: PT5M

2. Blend the Sauce

   Add cottage cheese, lemon juice, chopped parsley, grated Parmesan, salt, pepper and water to the blender. Blend on high until the mixture is smooth and thick, resembling mayonnaise.

   Time: PT2M

3. Cook Ground Beef

   Heat the skillet over medium‑high heat, add olive oil, then the ground beef. Break it up with a spatula and cook until browned and no longer pink, about 7 minutes.

   Time: PT7M

   Temperature: Medium‑high

4. Sauté Squash

   Add the diced butternut squash to the same skillet (or a second pan) and sauté with the beef until the cubes are tender and lightly caramelized, about 8 minutes.

   Time: PT8M

   Temperature: Medium

5. Combine Sauce with Beef & Squash

   Reduce heat to low, pour the blended cottage‑cheese sauce over the beef and squash. Stir gently and heat for 1‑2 minutes just until the sauce is warmed through; do not let it boil.

   Time: PT2M

   Temperature: Low

6. Plate and Serve

   Spoon the saucy mixture onto plates or a serving bowl. Drizzle extra hot sauce or salsa on top if desired. Enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

336

Protein

30 g

Carbohydrates

6 g

Fat

18 g

Fiber

1 g