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My review
Spaghetti Squash with Creamy Pumpkin Sauce
2
slm2923
"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!"
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Ingredients
1 h 5 m servings 188Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1520 Ratings
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Most helpful positive review
11/2/2011
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!
Most helpful critical review
3/10/2011
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 ...
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11/2/2011
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!
3/10/2011
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 ...
2/3/2012
Really liked it. It's hearty comfort food without being really heavy. I didn't have truffle oil and it tasted just fine.
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...
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 becaus...
3/30/2013
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...
1/19/2013
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 a...
12/2/2015
This was really good. I did skip the truffle oil, and used a mix of other white cheeses as I’m not a fan of Parmesan. But easy and delicious, a very different flavor. I’m a huge pumpkin fan and ...
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 garli...