Ingredients
6
6 servings
- •cooking spray
- •1 spaghetti squash, halved and seeded
- •¼ cup butter
- •1 shallot, chopped
- •2 cloves garlic, minced
- •½ (14.5 ounce) can pumpkin puree
- •1 cup plain Greek yogurt
- •¼ cup grated Parmesan cheese
- •1 teaspoon white truffle oil
- •salt and ground black pepper to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
- Place the squash halves cut-side down onto the prepared baking sheet.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 188
- Carbohydrate: 14g
- Fat: 14g
- Fiber: 1g
- Protein: 5g
- Sugar: 3g
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