Spaghetti Squash with Pumpkin-Sausage Sauce

I've always been intrigued by the idea of spaghetti squash, but had never actually tried it until this past week. Something about preparing squash usually intimidates me, but I was pleasantly surprised to see just how easy this was to make.

I was inspired by a recipe I saw on Sequins and Stripes for Pumpkin Fusilli with Turkey Sausage and decided to adapt it accordingly to a. using spaghetti squash and b. what I had in my pantry and refrigerator.

Spaghetti Squash with Pumpkin Sausage Sauce


Spaghetti squash
1 lb italian sausage
4 cloves garlic, chopped
1/2 medium onion, chopped
1.5 cups chicken stock
1 can pumpkin
1 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to season
Grated parmesan to garnish

Prepare the spaghetti squash as desired. I baked it until soft, about 45 minutes, at 400 degrees on a cookie sheet. I then cut it half and scooped it out. I couldn't believe how easy it was to scoop out - and it really does look like spaghetti! Set aside.

Cook sausage over medium-high heat in non-stick skillet. Once browned, transfer to paper towel to absorb some of the fat. Add onions and garlic to pan and saute until soft. Add chicken stock and pumpkin to skillet and cook until it begins to boil. Add sausage back to pan and add milk. Stir. Season with cinnamon, nutmeg, salt, and pepper. Let simmer until sauce thickens.

Serve sauce over squash and garnish with parmesan. Enjoy!

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