adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spaghetti Squash with Creamy Pumpkin Sauce
0 Likes
Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Creamy pumpkin Greek yogurt sauce over spaghetti squash.
Ingredients:
  • 1 spaghetti squash, halved and seeded
  • 0.25 cup butter
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 0.5 (14.5 ounce) can pumpkin puree
  • 1 cup plain Greek yogurt
  • 0.25 cup grated Parmesan cheese
  • 1 teaspoon white truffle oil
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a baking sheet with cooking spray.
  • Arrange the squash halves, cut-side down, on the baking sheet.
  • Bake the squash in the preheated oven for 40 to 45 minutes, or until the skin is easily pierced with a fork. Allow it to cool. Once cooled, use a fork to shred the squash flesh from the rind and transfer to a large bowl.
  • In a skillet over medium heat, melt the butter, then sauté the shallot and garlic until softened, about 3 to 5 minutes. Mix in the pumpkin puree, Greek yogurt, and Parmesan cheese until well combined; heat through. Transfer the mixture to a bowl with the squash. Drizzle with truffle oil and season with salt and pepper.

Similar Recipes