When the weather gets cooler, I start craving comfort foods. Soups, pastas, anything warm and filling seems to hit the spot. After lamenting to my girls I needed some inspiration, they all said, “Mom! Hello! Make something with pumpkin!”
Well this is one of the dishes that came from that chat. We don’t eat a lot of traditional pasta, although I have found a brand I really like. It’s not my hubby’s favorite so I save it for when he is gone. But everyone loves Spaghetti Squash. Really, they do. I didn’t even tell them the first time I made it that it wasn’t “real” pasta! This sauce would also be fantastic on traditional pasta for a “Meatless Monday.”
- 2 spaghetti squash
- olive oil
- 2 c heavy cream
- 1 c pumpkin puree
- ½ c grated Parmesan
- 25 sage leaves
- 1 tsp salt
- ½ tsp fresh ground pepper
- 2 tbs melted butter
- salt and pepper
- Preheat oven to 400.
- Line a baking sheet with foil.
- Cut squash in half.
- Brush with olive oil and season with salt and pepper.
- Bake for 45-5 minutes.
- Meanwhile, combine cream, pumpkin puree, sage leaves, salt and pepper in a sauce pan.
- Heat on Medium until thickened.
- Stir in melted butter.
- Reduce to low to keep warm.
- Remove squash from oven and use a fork to scrape the "spaghetti" from the squash.
- Place in a bowl and top with the Pumpkin Sage Cream Sauce.
- Serve immediately.
One thing I’ve learned over the past year of blogging about food is that some things are very difficult to photograph. I am truly making these things at the moment for my family and the lighting in my kitchen at dinner time isn’t always ideal. You have all been so kind to trust me on recipes. I hope you will this time as well! Give this warm, creamy dish a try and let me know your thoughts!