Spaghetti Squash with Creamy Pumpkin Sauce8 Reviews
- Prep: 10 min
- Cook: 55 min
- Ready In: 1 hr 5 min
“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!” - by slm2923
Original recipe yields 6 servings
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
- Place the squash halves cut-side down onto the prepared baking sheet.
- 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.
- 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.
Amount Per Serving (6 total)
- 188 cal
- 13.5 g
- 14 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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!..." See more"
"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 t..." See moreried 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."
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