Spaghetti Squash with Creamy Pumpkin Sauce

Spaghetti Squash with Creamy Pumpkin Sauce

It’s pumpkin season!!! And I cannot tell you how excited I am to just start using pumpkin flavors in everything I make. In the past two weeks, I have gotten two sugar pumpkins from our local CSA. I roasted these two pumpkins and made a BUNCH of pumpkin puree. From the CSA, I also got acorn squash, delicata squash, and spaghetti squash. All of which I cooked last night because I am going away for the weekend to Colorado and could not leave any food in the house or it would go bad. So that being said, I think I had four different types of squash for dinner last night. Yay for squash season!

Spaghetti Squash with Creamy Pumpkin Sauce

So with my overabundance of different types of squash, I decided to make a dish with two types of squash in it, spaghetti squash and pumpkin. This recipe is gluten-free and can be adapted to make vegan! It’s downright delicious and a perfect autumn-themed dish to ring in the colder weather and the turning of the leaves.

Spaghetti Squash with Creamy Pumpkin Sauce

The recipe is simple and really only requires significant time to bake the spaghetti squash. To bake the spaghetti squash, I followed Jay’s Baking Me Crazy recipe.The sauce itself is adapted from a Martha Stewart recipe. It is super quick and requires most ingredients that you have in your pantry all the time, besides the pumpkin and sage. For this pumpkin sauce, I did use the fresh puree from my sugar pumpkins but you could also use canned pumpkin too! It’s whatever you prefer. Try out the recipe below!

Spaghetti Squash with Creamy Pumpkin Sauce

Spaghetti Squash with Creamy Pumpkin Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Spaghetti Squash
  • Salt
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Fresh Sage, chopped
  • 2 cups Pumpkin Puree (fresh or canned)
  • 1 Garlic Clove
  • ½ cup Coconut Milk, regular not light
  • ⅓ cup Shredded Parmesan or Nutritional Yeast Flakes
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ Teaspoon Nutmeg
  • Red Pepper Flakes, optional
Instructions
  1. Preheat your oven to 425 F
  2. Cut your spaghetti squash width-wise right down the center, not length-wise
  3. Scoop out the inner seeds of each half
  4. Sprinkle some salt on each half and place them on a greased baking sheet cut-side down
  5. Place in the oven to roast for about 35 minutes
  6. Let cool and scoop out the long strands of "spaghetti" and set aside
  7. While spaghetti squash is cooling, get out a medium sauce pan
  8. Place the Olive Oil and the fresh sage in the pan and fry for 1-2 minutes
  9. Take the sage out using a slotted spoon and leaving the oil in the pan
  10. Add the pumpkin puree, garlic, coconut milk, parmesan or nutritional yeast flakes, and apple cider vinegar, nutmeg and red pepper flakes (optional)
  11. Stir until sauce is well blended and heated throughout
  12. When finished, spoon some of the pumpkin sauce on top of the spaghetti squash and store the rest for later use in the refrigerator
  13. Serve and enjoy!

Spaghetti Squash with Creamy Pumpkin Sauce

6 thoughts on “Spaghetti Squash with Creamy Pumpkin Sauce

  1. November 2, 2015 at 8:24 pm

    Hello! Just found your blog today through a search in Tastespotting, and immediately subscribed to it… I wanted to let you know that after cooking spaghetti squash for years and enduring the long time in the oven, plus the uneven cooking of the strands, I hit the jackpot when I used a pressure cooker… I intend to blog about it sometime soon, but if you own a pressure cooker and try using it for this type of squash it is nothing but life changing 😉 7 to 8 minutes depending on the power of your pan, and you’ll get the most amazing texture and even cooking. Before trying the pressure cooker I also used the microwave for about 15 minutes and it works too, but the texture suffers a little.

    I am saving your pumpkin sauce recipe to use in a next adventure with spaghetti squash, which should happen very soon (I love it!)

  2. April 6, 2017 at 7:34 am

    I have just sent the link to my husband. Hopefully when I get back from my trip, the kitchen will be clean and fully stocked so I can make these. Yum!

  3. April 21, 2017 at 7:09 pm

    I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

    1. leangreennutritionfiend
      April 21, 2017 at 7:50 pm

      Hi Jaime! I’m pleased to hear that you are enjoying my site and recipes and I thank you for your support! As for the print option, there should be a print button in the top right corner of the recipe box (where it lists the recipe at the bottom of each blog post). The Print button is dark grey and is right next to the Save button, in the top right corner. If you click on this Print button it will lead you to a new page with just the recipe in a Print preview format for easy printing. Please let me know if you still cannot find it and I will help you! Thank you!

  4. May 17, 2017 at 8:49 am

    I have recently sent the connection to my significant other. Ideally when I get over from my outing, the kitchen will be perfect and completely loaded so I can make these. Yum!

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