Spaghetti Squash Mushroom Pasta in a Creamy Pumpkin Sage Sauce
Winter squash season is here! Winter squash has a thicker, tougher rind than summer squash, allowing it to survive lower temperatures – also the reason we typically don’t eat winter squash skin (except delicata squash).
Spaghetti squash is a great low-calorie alternative to pasta and a decent source of fiber, vitamin C, manganese, vitamin B6, and niacin. Instead of serving the noodles in a bowl, you can save the skin of the squash and divide the pasta between the two squash boats.
Ingredients
Method
- Preheat oven to 400F. Slice the spaghetti squash length-wise and scoop out the seeds with a spoon. Lay the squash face up and coat with olive oil, dried herbs, salt and pepper then place on a baking sheet laying face down. Cook in oven for 30 minutes.
- Once the squash has baked, remove it from the oven and flip the squash to be face up. Cook for another 5-10 minutes in the oven until you can easily pierce the inside of squash with a fork. Set aside and let cool.
- To make the pumpkin cream sauce, add all ingredients besides coconut milk to a blender. Slowly add in coconut milk as you blend until you reach a thick consistency. Taste to adjust seasoning where needed then set aside when done.
- Over medium heat, add olive oil, shallots, and garlic to a saucepan. Cook for about 3 minutes then add in sage and mushrooms. Cook for another 3-5 minutes.
- Using a fork, scrape out the noodles from the spaghetti squash and add to the saucepan mixture. Add in the pumpkin cream sauce and lower the heat to a simmer. Stir to coat noodleds evenly. Adjust seasoning where needed.
- Divide noodles into serving bowls then top with vegan feta and extra sage. Ready to serve!
