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Spaghetti Squash With Pumpkin Carbonara Sauce

This is a fun way to make spaghetti squash, rich and luxurious perfect for a holiday meal. It can be totally vegan using coconut milk or non vegan using heavy cream and Parmesan cheese. Here’s how I do it:


ingredients:

1 spaghetti squash, halved

1 cup pumpkin purée

1/2 cup coconut milk or if non vegan use heavy cream

1 small onion, diced

fresh parsley

pinch of nutmeg


Cut a spaghetti squash in half, scoop out the seeds rub with olive oil sprinkle with salt and pepper. Preheat oven to 400F, line a baking sheet with parchment paper place squash cut side down and bake 30-40 mins.


In a skillet melt a little butter 1 tbs, or olive oil and add onion, sauté till soft. Add the pumpkin puree, salt, pinch of nutmeg and simmer for 3 mins, add coconut milk, (or heavy cream) chopped parsley and simmer 3 more minutes. Scrape the spaghetti squash from the shell and add to the pumpkin sauce, if non vegan sprinkle with Parmesan cheese.



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