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 {{adjustedServings}} servings 188 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews 10

  1. 14 Ratings

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blake0014
11/2/2011

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!

ehmorris
3/11/2011

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 I've tried GREAT recipes before, but this recipe didn't taste good to me. Sorry that I wasted money on ingredients I wont even be able to eat now.

Ahudson
2/3/2012

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