Spaghetti Squash With Creamy Pumpkin Sauce Recipes

CREAMY PUMPKIN SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees.
• Microwave each squash for 3 minutes. Cut in half lengthwise. Use a spoon to scoop out all of the seeds and excess strands. Rub with olive oil. Sprinkle GENEROUSLY with salt and a conservatively with a little bit of pepper. Place flesh-side down on a large, rimmed baking sheet. Roast for 20-25 minutes or until fork tender. I would also check about 15-18 minutes as you don't want it to overcook. If it turns to spaghetti when pricked with a fork, it's done! Use your fork to turn the squash into spaghetti, set aside.
• While the squash cooks, make the sauce. Heat a medium saucepan to a medium-high heat. Add butter. Once the butter starts to turn brown, swirl the pan. Continue to swirl the pan until the butter becomes a deep brown color and smells very nutty.
• Turn the heat down to low and whisk in flour. Cook 1 minute. Remove from heat and slowly whisk in milk to prevent lumps from forming. Place back on the heat back on turn the flame to medium. Bring to boil and reduce to a simmer. Simmer until thickened, about 3-4 minutes. Turn the heat down to low and whisk in 1/4 cup parmesan cheese. Whisk until cheese has melted. Turn the heat off and whisk in pumpkin, cinnamon and salt. Season to taste with salt and pepper.
• Evenly divide the sauce between the four squash halves. Gently toss until evenly combined. Sprinkle the cheeses on top. Bake until hot and bubbly, about 15 minutes. If you want a golden crust, turn the broiler on in the last minute or so of cooking. Alternatively, you can scoop all of the squash out, and place in a grease squash baking dish, then toss with sauce and top with cheese. Bake the same way.

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
• Place the squash halves cut-side down onto 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.

SPAGHETTI SQUASH WITH MEAT SAUCE

Steps:

• Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.

CREAMY PUMPKIN SPAGHETTI WITH CHICKEN

Steps:

• Cook spaghetti according to package directions. Drain spaghetti., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, broth, cream, cheese, parsley, rosemary, nutmeg, salt and pepper; heat through., Add spaghetti and chicken; heat through. Sprinkle with additional parsley and rosemary.

SPAGHETTI SQUASH SAUTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
• Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
• Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.