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!

Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.

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  • 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.

Nutrition Facts

188 calories; protein 4.8g 10% DV; carbohydrates 14g 5% DV; fat 13.5g 21% DV; cholesterol 30.8mg 10% DV; sodium 231.3mg 9% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2011
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! Read More
(20)

Most helpful critical review

Rating: 1 stars
03/11/2011
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. Read More
(15)
21 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/02/2011
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! Read More
(20)
Rating: 1 stars
03/11/2011
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. Read More
(15)
Rating: 5 stars
02/03/2012
Really liked it. It's hearty comfort food without being really heavy. I didn't have truffle oil and it tasted just fine. Read More
(14)
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Rating: 5 stars
11/12/2012
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. Read More
(6)
Rating: 5 stars
10/21/2012
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. Read More
(5)
Rating: 5 stars
03/30/2013
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! Read More
(2)
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Rating: 4 stars
01/19/2013
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. Read More
(2)
Rating: 2 stars
02/14/2013
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. Read More
(1)
Rating: 4 stars
11/24/2014
I was very pleased with how this recipe turned out. I love pumpkin and glad I finally got around to making this. I did use a butter/olive oil mix for the shallot and garlic and added extra garlic-I always add extra garlic! I also substituted goat cheese for the Parmesan cheese to give it a little more creamier texture and flavor. Read More
(1)