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:
1 spaghetti squash, halved
1 cup pumpkin purée
1/2 cup coconut milk or if non vegan use heavy cream
1 small onion, diced
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.