Spaghetti Squash with Creamy Pumpkin Sauce Recipe

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Spaghetti Squash with Creamy Pumpkin Sauce
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  1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
  2. Place the squash halves cut-side down onto the prepared baking sheet.
  3. 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.
  4. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.07 Kcal (545 kJ)
Calories from fat 83.8 Kcal
% Daily Value*
Total Fat 9.31g 14%
Cholesterol 25.97mg 9%
Sodium 84.18mg 4%
Potassium 146.5mg 3%
Total Carbs 6.39g 2%
Sugars 3.21g 13%
Dietary Fiber 0.91g 4%
Protein 6.4g 13%
Vitamin C 2.1mg 4%
Vitamin A 0.1mg 3%
Iron 0.2mg 1%
Calcium 104.4mg 10%
Amount Per 100 g
Calories 140.75 Kcal (589 kJ)
Calories from fat 90.68 Kcal
% Daily Value*
Total Fat 10.08g 14%
Cholesterol 28.11mg 9%
Sodium 91.09mg 4%
Potassium 158.54mg 3%
Total Carbs 6.92g 2%
Sugars 3.47g 13%
Dietary Fiber 0.98g 4%
Protein 6.93g 13%
Vitamin C 2.3mg 4%
Vitamin A 0.1mg 3%
Iron 0.3mg 1%
Calcium 113mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
  • 4

Good Points

  • saturated fat free,
  • low sodium

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