top of page
Search

Spaghetti Squash With Pumpkin Carbonara Sauce

  • llubrano
  • Nov 26, 2020
  • 1 min read

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.



 
 
 

Commentaires

Les commentaires n'ont pas pu être chargés.
Il semble qu'un problème technique est survenu. Veuillez essayer de vous reconnecter ou d'actualiser la page.

© 2023 by Name of Site. Proudly created with Wix.com

bottom of page