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
Ingredients
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)
Instructions
- 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.
- Remove squash from oven and let cool enough to touch.
- Flip halves over, then use a fork to scrape the spaghetti 'noodles' out of the middle into a bowl.
- 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.
- Plate the squash noodles, then top with pumpkin alfredo sauce.
- This is also great topped with organic crumbled bacon or grilled chicken.
- Enjoy!
Keywords: anti-inflammatory, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free