Spaghetti Squash with Pumpkin and Parmesan
Danalaila
September 21, 2016
super easy
Ingredients
- 1 Spaghetti squash - cut in half/ seeds scooped out
- 3 tbsp extra virgin olive oil
- 1 tbsp light butter
- 1/4 cup organic pumpkin puree
- 1/4 cup light coconut milk or regular / or plain low fat milk
- 1/4 teaspoon ground nutmeg
- 1/2 tbsp fresh sage - chopped- more if you like but the flavor is strong
- 1/2 cup grated parmesean cheese
- salt and pepper
Servings:
Units:
Instructions
- 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.
- 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.
- 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.
- 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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