spaghetti squash with creamy pumpkin sauce

Ingredients

• Servings: 6
• cooking spray
• 1 spaghetti squash, halved and seeded
• 1/4 cup butter
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1/2 (14.5 ounce) can pumpkin puree
• 1 cup plain greek yogurt
• 1/4 cup grated parmesan cheese
• 1 teaspoon white truffle oil
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat an oven to 350 degrees f (175 degrees c). coat a baking sheet with cooking spray.
• place the squash halves cut-side down the prepared baking sheet.
• 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.
• 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.