Spaghetti Squash with Pumpkin Sage Sauce

Spaghetti Squash with Pumpkin Sage Sauce
Spaghetti Squash with Pumpkin Sage
from Top Ate on Your Plate


  • 1 3 lb spaghetti squash
  • 2 tsp olive oil, divided
  • ¾ Vidalia onion, diced
  • 1 shallot, finely chopped
  • 2 cloves of garlic, grated
  • 2 sprigs of sage, finely chopped
  • 1 spring of rosemary, finely chopped
  • ½-1 tsp freshly grated nutmeg
  • 1 15 ounce can of pumpkin
  • 1 ¼ cup almond milk
  • ½ cup nutritional yeast
  • 1 tsp garlic salt
  • ½ tsp salt


  1. Preheat oven to 400 degrees. Drizzle a cookie sheet with 1 tsp olive oil. Cut spaghetti squash in half length-wise. Season fleshy side with salt.  Place, flesh side down, on cookie sheet and bake for 30-40 minutes.  Let cool.  Scoop out seeds with a spoon and discard.  Scrap out flesh with a fork and place aside in a bowl.
  2. In a medium skillet, heat 1 tsp of olive oil over medium heat.  Add onions, shallots and garlic.  Cook until soft and onions are translucent.  Pour into a food processor.  Add sage, rosemary, pumpkin, almond milk, nutritional yeast, salt and garlic salt to food processor.  Process until smooth.
  3. Serve sauce over spaghetti squash.  Garnish with rosemary and nutmeg.
Note: I added a little goat cheese and it gave the dish a creamy, rich texture.  Try it!  It was delish!

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