Creamy Pumpkin Alfredo Sauce on Spaghetti Squash Noodles

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Course


Units Scale
  • 1 spaghetti squash
  • 2 TBSP avocado oil (or butter)
  • 5 tsp minced garlic
  • 1 cup pumpkin puree (canned)
  • 2 1/2 cups heavy cream (organic)
  • 1/2 cup parmesan cheese (organic, grated from the block)


  1. Preheat the oven to 350 degrees F. Cut the squash in half lengthwise. Place on a pan covered in foil. Roast for 30-40 minutes.
  2. Remove squash from oven and let cool enough to touch.
  3. Flip halves over, then use a fork to scrape the spaghetti 'noodles' out of the middle into a bowl.
  4. For the sauce (don't make ahead of time, you want this to be made immediately before serving): Heat the avocado oil and garlic over medium heat. Add the pumpkin and cream, stirring. Simmer until lightly thickened, then add the parmesan cheese and stir until combined.
  5. Plate the squash noodles, then top with pumpkin alfredo sauce.
  6. This is also great topped with organic crumbled bacon or grilled chicken.
  7. Enjoy!

Keywords: anti-inflammatory, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free