Sauce Recipe # Spaghetti Squash with Creamy Pumpkin Sauce

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!

Ingredients

• cooking spray
• 1 spaghetti squash, halved and seeded
• ¼ cup butter
• 1 shallot, chopped
• 2 cloves garlic, minced
• ½ (14.5 ounce) can pumpkin puree
• 1 cup plain Greek yogurt
• ¼ cup grated Parmesan cheese
• 1 teaspoon white truffle oil
• salt and ground black pepper to taste

Cooking Directions

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

• calories187.8
• carbohydrateContent14 g
• cholesterolContent30.8 mg
• fatContent13.5 g
• fiberContent1.1 g
• proteinContent4.8 g
• saturatedFatContent7.4 g
• sodiumContent231.3 mg
• sugarContent2.8 g