Easy 84 min

Spaghetti Squash with Creamy Pumpkin Sauce

asian european french greek italian korean mediterranean middle eastern region turkish sauce main sweet sour savory umami medium medium

Prep

25 min

Cook

59 min

Total

84 min

Ingredients (10)

cooking spray g

1 spaghetti squash, halved and seeded g

¼ cup butter g

1 shallot, chopped g

2 cloves garlic, minced g

½ (14.5 ounce) can pumpkin puree g

1 cup plain Greek yogurt g

¼ cup grated Parmesan cheese g

1 teaspoon white truffle oil g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.

Place the squash halves cut-side down onto the prepared baking sheet.

Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.

Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.