Pumpkin Cream Keto Spaghetti Squash Side Dish

In New England, as soon as September 1st hits, it’s gone from lobster roll season to pumpkin season. And who am I to argue with this trend when there are so many fun pumpkin things to make?

Have you ever heard of a piecaken (a stack of pie/cake/cheesecake? Or how about a Turducken (a turkey stuffed with duck and/or chicken?) Well I didn’t come up with any kind of weird catchy name, but this recipe is a little of that!

Because what’s better than squash? A squash inside of a squash! The pumpkin cream sauce in this Pumpkin Cream Keto Spaghetti Squash recipe takes center stage when tossed with al dente spaghetti squash and served in its belly for show.

Pumpkin Cream Keto Spaghetti Squash Side Dish

Servings: 8

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Nutritional Facts: 3g Net Carbs| 139 Calories | 11g Fat | 6g Carbs | 3g Protein | 3g Fiber

Ingredients:

• 1 Medium to large spaghetti squash
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 4 sage leaves
• 1 tbsp, minced garlic
• 1 cup 100% pumpkin puree
• 2 tsp cajun seasoning
• 1/4 cup parmesan cheese
• 4 ounces cream cheese
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 tsp salt

Steps:

1. This recipe requires two skillets.
2. First, poke holes in your spaghetti squash and microwave for 15-20 minutes.
3. When spaghetti squash is done (poke it with a fork, if it goes all the way through easily, it ’s done), cut in half the long way. Remove the seeds and discard. Then, scoop out the squash noodles using a large metal spoon, they should come out easily. Set spaghetti aside, and keep empty the squash shell (you will fill it later).
   
4. In a small skillet, add pumpkin puree, cajun seasoning, chicken broth, parmesan, salt, heavy cream, and cream cheese. Cook on low until bubbly and let reduce in half.
   
   
5. In a large skillet, add olive oil, garlic, and sage leaves. Cook on low until the sage leaves crisp up. Remove crispy sage leaves and set aside.
   
6. Add the spaghetti to the skillet and toss. Sautee for about 3 minutes.
7. Finally, toss the spaghetti with the pumpkin cream sauce and simmer for another 5 minutes.
8. Pour the creamy spaghetti into the cavern of the spaghetti squash, sprinkle with crispy sage leaves, and serve. Enjoy!
   
   

This Keto Spaghetti Squash recipe comes from my holiday cookbook, Keto All the Way!

For another great way to prepare spaghetti squash, be sure to try my Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta recipe next.

Pumpkin Cream Keto Spaghetti Squash Side Dish

What’s better than squash? A squash inside of a squash! The pumpkin cream sauce in this Pumpkin Cream Keto Spaghetti Squash recipe takes center stage when tossed with al dente spaghetti squash and served in its belly for show.

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 1 Medium to large spaghetti squash
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 4 sage leaves
• 1 tbsp, minced garlic
• 1 cup 100% pumpkin puree
• 2 tsp cajun seasoning
• 1/4 cup parmesan cheese
• 4 ounces cream cheese
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 tsp salt

Instructions

1. This recipe requires two skillets.
2. First, poke holes in your spaghetti squash and microwave for 15-20 minutes.
3. When spaghetti squash is done (poke it with a fork, if it goes all the way through easily, it ’s done), cut in half the long way. Remove the seeds and discard. Then, scoop out the squash noodles using a large metal spoon, they should come out easily. Set spaghetti aside, and keep empty the squash shell (you will fill it later).
4. In a small skillet, add pumpkin puree, cajun seasoning, chicken broth, parmesan, salt, heavy cream, and cream cheese. Cook on low until bubbly and let reduce in half.
5. In a large skillet, add olive oil, garlic, and sage leaves. Cook on low until the sage leaves crisp up. Remove crispy sage leaves and set aside.
6. Add the spaghetti to the skillet and toss. Sautee for about 3 minutes.
7. Finally, toss the spaghetti with the pumpkin cream sauce and simmer for another 5 minutes.
8. Pour the creamy spaghetti into the cavern of the spaghetti squash, sprinkle with crispy sage leaves, and serve. Enjoy!

Nutrition

• Calories: 139
• Fat: 11g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 3g

Keywords: keto spaghetti squash

This recipe was originally published in 2018 and has been updated.