New this month
Get the Allrecipes magazine

Spaghetti Squash with Creamy Pumpkin Sauce

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!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 188 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
  2. Place the squash halves cut-side down onto the prepared baking sheet.
  3. 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.
  4. 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


Per Serving: 188 calories; 13.5 g fat; 14 g carbohydrates; 4.8 g protein; 31 mg cholesterol; 231 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 15
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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 ...

Most helpful
Most positive
Least positive
Newest

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!

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 ...

Really liked it. It's hearty comfort food without being really heavy. I didn't have truffle oil and it tasted just fine.

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...

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...

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...

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...

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 ...

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...