Spaghetti Squash with Creamy Pumpkin Sauce
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

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.