Spaghetti Squash with Creamy Pumpkin Sauce

Spaghetti Squash with Creamy Pumpkin Sauce

10
slm2923 0

"Spaghetti squash served with a creamy pumpkin sauce made with Greek yogurt. Can be made with non-fat Greek yogurt and reduced-fat cheese for a lighter alternative!"

Ingredients

1 h 5 m servings 188 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
  2. Place the squash halves cut-side down onto the prepared baking sheet.
  3. 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. 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.
  • profile image

Your rating

Cancel
Submit

Reviews

10
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Love, love. I had so many spaghetti squash from my garden this fall that I tried nearly every recipe and this is the first one I'm making for the second time!

I'm sorry to say I didn't like this recipe, and I was sorely disappointed because it has such great ingredients. I like spaghetti squash plain, so I was really excited to try it dressed up, and ...

Really liked it. It's hearty comfort food without being really heavy. I didn't have truffle oil and it tasted just fine.

Excellent recipe! The Truffle oil gives it a real kick. I also decided to "bake it" into a casserole type dish, to fool the kids. After pouring the sauce over the squash, I added breadcrumbs and...

I Lalalalalalalalove this! Yay. I think what made it so yummy was cooking the garlic until it was golden to the point of almost brown. It was browned in places, and I had to use red onion becaus...

Prefect for broccoli, but when I used it for macaroni, it came out a little mellow for my family's taste. Did away with the wine, mustard seed, and paprika. Upped the salt to one table spoon and...

I brought this to a potluck and it was gobbled up with requests for the recipe. I didn't have shallots so I substituted 2 tbls. of finely chopped sweet onion. I also browned the butter which a...

I only used half of the called for yogurt and pumpkin and it was still too much, they drowned out all flavor of the squash. Overall pretty flavorless unless you add more salt and cheese. I won'...

I was very pleased with how this recipe turned out. I love pumpkin and glad I finally got around to making this. I did use a butter/olive oil mix for the shallot and garlic and added extra garli...