Spaghetti Squash with Creamy Pumpkin Sauce & Rosemary Walnuts

Natural sweetness of squash, creamy pumpkin goodness, and the savory crunch of rosemary-infused walnuts.

You can find the video here: https://www.pinterest.com/pin/878342733560451918/

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Total time: 1hr. 20min. Servings: 4

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Ingredients :

2 medium spaghetti squashes (2 lbs. each)

4 tbsp. extra-virgin olive oil, divided

1 tsp. kosher salt, divided

¼ tsp. cracked black pepper

½ cup finely chopped walnuts

2 tsp. minced fresh rosemary

½ cup finely chopped shallots

2 to 3 garlic cloves, minced

3 tbsp. tomato paste

½ cup pumpkin puree

1 ¼ cups water

⅓ cup heavy cream

¼ tsp. dried oregano

a pinch of freshly grated nutmeg (optional)

a pinch of crushed red pepper flakes (optional)

¾ cup grated Gruyere cheese

½ cup shredded mozzarella cheese

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Preheat oven to 400°F = 200°C

Step 2 - Use a sharp chef's knife to carefully slice the spaghetti squash in half lengthwise.

Step 3 - Use a spoon to remove the seeds and stringy flesh.

Step 4 - Brush the flesh with 1 tbsp. of the olive oil, and season evenly with ½ tsp. salt and ¼ tsp. black pepper.

Step 5 - Arrange the squash halves flesh side-down on a large baking sheet.

Step 6 - Roast for 30 to 40 minutes, until fork-tender.

Step 7 - Meanwhile, heat 1 tbsp. olive oil in a large skillet over medium.

Step 8 - Add walnuts and rosemary; cook for 4 to 5 minutes, stirring often, until the walnuts are lightly toasted and aromatic.

Step 9 - Season with a pinch of salt and transfer to a bowl.

Step 10 - Add remaining 2 tbsp. oil to the hot pan.

Step 11 - Add shallots and garlic; cook 5 minutes, until soft.

Step 12 - Add tomato paste and cook until it turns a deep crimson red, stirring often, about 2 to 3 minutes.

Step 13 - Add pumpkin puree, water, heavy cream, oregano, nutmeg, chili flakes (if using) and remaining ½ tsp. salt; gently simmer for 8 to 10 minutes, until the sauce reduces and slightly thickens.

Step 14 - Remove squash from the oven and turn over to reveal flesh.

Step 15 - Spoon the pumpkin pasta sauce evenly into the cavities of each squash boat, sprinkle gruyere and mozzarella cheese evenly overtop.

Step 16 - Place squash back in the oven for 15 more minutes, or until cheese is melted and bubbly.

Step 17 - Sprinkle rosmary walnuts overtop.

Step 18 - To eat, pull the squash strands from the skin of the squash and mix it with the sauce. The squash boats are meant to be used as a serving vessel.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍