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
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
This recipe requires two skillets.
First, poke holes in your spaghetti squash and microwave for 15-20 minutes.
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).
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.
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.
Add the spaghetti to the skillet and toss. Sautee for about 3 minutes.
Finally, toss the spaghetti with the pumpkin cream sauce and simmer for another 5 minutes.
Pour the creamy spaghetti into the cavern of the spaghetti squash, sprinkle with crispy sage leaves, and serve. Enjoy!