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Wednesday, October 21, 2015

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.

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