Cheesy Pumpkin Spaghetti Squash
Cheesy veggie pumpkin spaghetti squash is an easy and delicious plant-based meal that is full of flavor and nutrition.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 cup Pumpkin Puree
- ½ cup low-fat Greek Yogurt
- 3-4 ounces graded cheddar cheese or shredded cheese of choice
- ½ teaspoon cinnamon
- Salt and pepper, to taste
- ½ teaspoon nutmeg
- 1 tablespoon fresh sage
Instructions
- Slice spaghetti squash lengthwise and scoop out seeds. You can save them for roasting later if you desire.
- Coat the inner halves with olive oil, salt and pepper and place face down on baking pan or sheet at 375. Bake for 45 minutes.
- In a medium pot on medium-high heat, combine pumpkin puree, greek yogurt, cheese, salt, pepper, cinnamon and nutmeg. Lower the heat and stir occasionally until cheese is melted, about 2 minutes. Mix in spinach and Brussel sprouts (or whatever veggies desired).
- Once squash halves are done cooking, scoop spaghetti squash out of skin and into a bowl. Add cheesy sauce with vegetables.
- Top with sage or herbs and extra cheese!
Notes
Substituting kale for spinach would also be delicious or you could also add broccoli or zucchini.
For a thicker sauce, use cream cheese instead of Greek yogurt.
Equipment
Nutrition
Calories: 360kcalCarbohydrates: 32gProtein: 13gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 31mgSodium: 260mgPotassium: 549mgFiber: 8gSugar: 13gVitamin A: 13403IUVitamin C: 10mgCalcium: 357mgIron: 2mg
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