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.

SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE

Steps:

• Wash spaghetti squash then cut in half, lengthwise.
• Scrape out seeds.
• Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
• Cover with aluminum foil and bake at 350 for 45 minutes.
• Remove from oven.
• Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
• Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
• Using a fork, scrape squash from shell, starting at one end finishing at the other.
• It will look just like spaghetti noodles.
• Put squash in one bowl and sauce in another bowl.
• Serve with Parmesan cheese and garlic bread or a salad.

CREAMY SPAGHETTI SQUASH

Steps:

• Split Squash in half length wise, remove seeds and guts.
• Cover with oil, salt and pepper.
• Cook cut side down on a baking sheet for 40-45min at 375 degrees until the outside is soft and the inside is fork tender.
• Remove squash strands by scraping the insides with a fork.
• Start sauce with 1 Tbs Olive Oil in a pan and add Shallots and Garlic.
• Cook until soft and translucent about 5 minutes.
• Add squash and heavy cream, cheese and lemon.
• Add Salt and Pepper to taste.
• Let cook on low for 3-5minutes and ENJOY!