Spaghetti Squash with Pumpkin and Parmesan

21 Sep Spaghetti Squash with Pumpkin and Parmesan

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Spaghetti Squash with Pumpkin and Parmesan
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Votes: 45
Rating: 3.02
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Rate this recipe!
Servings Prep Time
4-6 15
Cook Time Passive Time
60 1 hour 15 minutes
Servings Prep Time
4-6 15
Cook Time Passive Time
60 1 hour 15 minutes
Spaghetti Squash with Pumpkin and Parmesan
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 45
Rating: 3.02
You:
Rate this recipe!
Servings Prep Time
4-6 15
Cook Time Passive Time
60 1 hour 15 minutes
Servings Prep Time
4-6 15
Cook Time Passive Time
60 1 hour 15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat your oven to 375 degrees. Then slice squash in half lengthwise and scoop out the seeds and discard. Next, drizzle the inside of the squash with 2 tbsp of the olive oil and season with some salt and pepper. Place the squash on a baking sheet inside faced down and roast for about 45 minutes until fork tender.
  2. When the squash is done, let it cool for a few minutes and then using a fork scrape and pull the squash away from the skin and you will create noodles. Make sure to press with a paper towels to remove excess moisture from the squash noodles.
  3. In a large sauté pan add the 1 tbsp of olive oil and the 1 tbsp of the butter and the sage and cook about 2 minutes. Next, add in the pumpkin puree, milk, nutmeg and some salt and black pepper and cook for about 5 minutes and then add in the spaghetti squash and toss to coat. Cook this another 5-8 minutes until everything is warmed through and then add in the parmesan cheese.
  4. Transfer this to a serving tray and top with more parmesan cheese and I add some Panko bread crumbs and enjoy! 🙂
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Dana
flavorfinds@gmail.com
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