Spaghetti Squash with Creamy Pumpkin Sauce


"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!"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Preheat an oven to 350 degrees F. Coat a baking sheet with cooking spray and place squash halves cut-side down on the sheet. Bake until squash skin is easily pierced with a fork, about 40-45 minutes.
  2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
  3. Melt butter in a skillet over medium heat. Saute shallot and garlic in butter until soft.
  4. Add pumpkin puree, greek yogurt, parmesan cheese and mix until well blended.
  5. Combine sauce with squash and drizzle with truffle oil. Top with additional parmesan cheese and season with salt and pepper.


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