For a richer flavor, try using brown butter instead of regular melted butter. Simply cook the butter over medium heat until it turns a nutty brown color and smells fragrant, being careful not to burn it. If you don't have truffle oil on hand, a pinch of nutmeg or a dash of cinnamon can add a lovely warmth to the sauce. To make this dish vegan, substitute the butter with olive oil, the Greek yogurt with a plant-based yogurt alternative, and the Parmesan cheese with nutritional yeast.
Spaghetti Squash with Creamy Pumpkin Sauce
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PREP TIME10 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS63
Embrace the flavors of fall with this comforting and surprisingly light dish. Delicate strands of spaghetti squash are enveloped in a luscious, creamy pumpkin sauce, creating a symphony of textures and tastes that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol31 mg
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Fiber1 g
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Protein5 g
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Saturated Fat7 g
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Sodium231 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray. (5 minutes)
02
Step
2 mins
Place the spaghetti squash halves cut-side down on the prepared baking sheet. (2 minutes)
03
Step
45 mins
Bake in the preheated oven until the squash skin is easily pierced with a fork and the flesh yields to pressure, approximately 40 to 45 minutes. Remove from the oven and let cool slightly until easy to handle. (45 minutes)
04
Step
10 mins
Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Transfer the strands to a large bowl. (10 minutes)
05
Step
5 mins
In a skillet over medium heat, melt the butter. Add the finely chopped shallot and minced garlic and cook, stirring occasionally, until softened and fragrant, about 3 to 5 minutes. Be careful not to brown the garlic. (5 minutes)
06
Step
3 mins
Stir in the pumpkin puree, Greek yogurt, and Parmesan cheese into the skillet with the shallot and garlic. Mix until well combined and heated through. (3 minutes)
07
Step
2 mins
Pour the creamy pumpkin sauce over the spaghetti squash strands in the bowl. Drizzle with white truffle oil (if using) and season generously with sea salt and freshly ground black pepper to taste. Toss gently to coat. (2 minutes)
08
StepServe immediately, garnished with extra grated Parmesan cheese if desired.
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Albert Koch
May 25, 2025Easy to make and a total crowd-pleaser. I'll definitely be making this again!
Keyon Witting
May 5, 2025I didn't have truffle oil, so I used a dash of nutmeg as suggested, and it was still amazing!
Everett Klocko
Apr 7, 2025I used low-fat Greek yogurt and it was still so creamy and flavorful.
Ericka Brakusking
Jan 17, 2025Absolutely delicious! The truffle oil really makes a difference.
Nick Block
Jan 15, 2025This is such a healthy and satisfying meal!
Ofelia Balistreri
Dec 8, 2024I love how versatile this recipe is. You can easily add different veggies or spices to customize it.
Brenden Kovacek
Nov 14, 2024My kids even loved it! A great way to get them to eat their vegetables.
Adrian Nader
Sep 26, 2024I added a pinch of red pepper flakes for a little heat. Perfect for a chilly evening.