• 6servings
  • 55minutes
  • 188calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsZinc, Natrium, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. cooking spray

  2. 1 spaghetti squash, halved and seeded

  3. 1/4 cup butter

  4. 1 shallot, chopped

  5. 2 cloves garlic, minced

  6. 1/2 (14 1/2 ounce) can pumpkin puree

  7. 1 cup plain Greek yogurt

  8. 1/4 cup grated Parmesan cheese

  9. 1 teaspoon white truffle oil

  10. salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  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.


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