Pumpkin Sauce with Spaghetti Squash
a joyful foodie original
1 large spaghetti squash
2 tbsp butter
1 tbsp flour
1 cup chicken stock (approx)
1 cup cream or milk (approx)
1 cup pumpkin puree
2 cloves garlic
1/3 cup grated parmesan, plus more for garnish
1 tbsp white-wine vinegar
1/2 teaspoon red-pepper flakes
1/2 tsp ground sage
1 tsp fresh rosemary, plus more for garnish
Cut spaghetti squash in half. Sprinkle with salt and pepper. Roast at 350°F for an hour or until it shreds easily with a fork.
Meanwhile, heat 2 tbsp butter in large sauce pan. Add 1 tbsp of flour. Stir to form a paste. Gradually add chicken stock to dissolve the paste. Stir until it thickens, then add more stock. Alternate adding milk/cream and stock until you have mixed in 1 1/2 - 2 cups liquid. It should have a saucy consistency. Do not add too much too fast, or you will have to add more flour and the whole thing will take longer.
Once you have a sauce, mix in the pumpkin, garlic, parmesan, vinegar, red-pepper, sage, rosemary. If sauce is too thick, add more chicken stock.
Shred inside of spaghetti squash halves. Pour sauce over squash, garnish with parmesan and rosemary. Serve.
- Cut up some slices of rotisserie chicken or cooked chicken breast and lay them on the squash before adding the sauce.
- Saute shrimp and add with the sauce.
TIP: Serve extra sauce (if any) over pasta for lunch the next day.
Your turn! What is your favorite fall weeknight meal?