Name: Spaghetti Squash with Creamy Pumpkin Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Cooking spray -; Spaghetti squash, halved and seeded - 1; Butter - ¼ cup; Shallot, chopped - 1; Garlic, minced - 2 cloves; Pumpkin Puree - ½ (14.5 ounce) can; Plain Greek yogurt - 1 cup; Grated Parmesan cheese - ¼ cup; White truffle oil - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Ingredients for - Spaghetti Squash with Creamy Pumpkin Sauce

1. Cooking spray

2. Spaghetti squash, halved and seeded 1

3. Butter ¼ cup

4. Shallot, chopped 1

5. Garlic, minced 2 cloves

6. Pumpkin Puree ½ (14.5 ounce) can

7. Plain Greek yogurt 1 cup

8. Grated Parmesan cheese ¼ cup

9. White truffle oil 1 teaspoon

10. Salt and ground black pepper to taste 1 teaspoon

How to cook deliciously - Spaghetti Squash with Creamy Pumpkin Sauce

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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.