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!
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.
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!
- 1 Spaghetti Squash
- 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
- Preheat your oven to 425 F
- Cut your spaghetti squash width-wise right down the center, not length-wise
- Scoop out the inner seeds of each half
- Sprinkle some salt on each half and place them on a greased baking sheet cut-side down
- Place in the oven to roast for about 35 minutes
- Let cool and scoop out the long strands of "spaghetti" and set aside
- While spaghetti squash is cooling, get out a medium sauce pan
- Place the Olive Oil and the fresh sage in the pan and fry for 1-2 minutes
- Take the sage out using a slotted spoon and leaving the oil in the pan
- Add the pumpkin puree, garlic, coconut milk, parmesan or nutritional yeast flakes, and apple cider vinegar, nutmeg and red pepper flakes (optional)
- Stir until sauce is well blended and heated throughout
- When finished, spoon some of the pumpkin sauce on top of the spaghetti squash and store the rest for later use in the refrigerator
- Serve and enjoy!