Spaghetti Squash with Creamy Pumpkin Sauce Recipe - Allrecipes.com
Spaghetti Squash with Creamy Pumpkin Sauce Recipe
  • READY IN ABOUT hrs

Spaghetti Squash with Creamy Pumpkin Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
  2. Place the squash halves cut-side down onto the prepared baking sheet.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 55 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2011

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!

 
Most Helpful Critical Review
Mar 11, 2011

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 tried 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.

 
Feb 03, 2012

Really liked it. It's hearty comfort food without being really heavy. I didn't have truffle oil and it tasted just fine.

 
Nov 12, 2012

Excellent recipe! The Truffle oil gives it a real kick. I also decided to "bake it" into a casserole type dish, to fool the kids. After pouring the sauce over the squash, I added breadcrumbs and some more cheese and popped it into the oven. 350 for about 10 minutes. It was a big hit with a nice green salad on the side. Next time I will drain the squash a little better (I baked them the night before -- I used olive oil to grease the baking sheet instead of spray) and let it back a little longer.

 
Oct 21, 2012

I Lalalalalalalalove this! Yay. I think what made it so yummy was cooking the garlic until it was golden to the point of almost brown. It was browned in places, and I had to use red onion because I am out of shallots. I cooked them both together, and used about 2-3 tbsp of the chopped onion. I added 1/4 c of parm to the mix. I salted the squash with No Salt, it works as good as salt and better for me, before adding the mixture on top of the squash. Topped it with a little more parm. I placed the squash and pumpkin mixture back into the shell of the spaghetti squash and baked it a little more until the cheese was melted. After it came out I grated a lil bit of nutmeg on top. Black pepper would be good too. But this is so good! Nutty and the rigth kind of creamy. Thank you. The rest of you gotta try it.

 
Mar 30, 2013

Prefect for broccoli, but when I used it for macaroni, it came out a little mellow for my family's taste. Did away with the wine, mustard seed, and paprika. Upped the salt to one table spoon and added a cup of cheese. Extra points for the recipe being so flexible!

 
Jan 19, 2013

I brought this to a potluck and it was gobbled up with requests for the recipe. I didn't have shallots so I substituted 2 tbls. of finely chopped sweet onion. I also browned the butter which adds a nice flavor. No truffle oil on hand. I will definitely make again for a crowd - I liked it as a side dish.

 
Feb 14, 2013

I only used half of the called for yogurt and pumpkin and it was still too much, they drowned out all flavor of the squash. Overall pretty flavorless unless you add more salt and cheese. I won't be trying this again.

 

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Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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