You won’t miss pasta. Promise. Spaghetti squash is an amazingly delicious alternative, especially if you are plant based or paleo! With the right sauce…oh yes! You won’t even realize how much Vitamin A, B-6, C and K as well as folate and riboflavin! Besides the fact that it tastes
A-M-A-Z-I-N-G! T’is the Season! And it looks like Christmas pasta!
Creamy Pumpkin Sauce Spaghetti Squash and Veggies
1 spaghetti squash, cooked
1/4 red onion, finely diced
2 garlic cloves, minced
1 tbsp EVOO
1 teaspoons minced fresh sage
1 15-ounce can pumpkin puree
1/2 cup any milk
1/2 cup 0% Greek yogurt (mascarpone or low fat cream cheese work as well)
Salt and ground pepper to taste
Red pepper flakes to taste
Fresh Sage, chopped
1 cup carrots, cooked and chopped
1 cup cherry tomato, halved
1/2 head of broccoli, cooked
1/4 cup freshly grated Parmigiano-Reggiano for sprinkling over the top.
Preheat oven at 425 degrees F.
Place whole spaghetti squash in a baking sheet in the center if oven and bake for 40-45 minutes until you’re able to pierce it easily with a knife.
Cut in half, and let cool for a few minutes. Gut out the seeds and with a fork, pick out the squash strands.
Meanwhile, in a medium saucepan, add EVOO and sautée the onion, garlic and sage cooking over in moderately low heat until the onion is softened, about 5-6 minutes.
Add the pumpkin puree and using a hand blender or high speed blender/food processor, blend until smooth. Season with salt and pepper. Add half a cup of milk and cook through in moderately low heat until hot. Mix in the Greek yogurt or mascarpone and add red pepper flakes. Add tomatoes, carrots and broccoli. Toss squash with sauce and mix it all together. Transfer to bowls and sprinkle parmesan and voilá!
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