Pumpkin Spaghetti Squash Boats🎃
It’s a cold great day here in Portland so this “pasta” dish was the perfect meal. I love all things pumpkin but this didn’t have a crazy pumpkin taste so all you pumpkin haters might even like it! Or you could sub butternut squash and it would still be bomb. I served Sean’s with macaroni noodles and he gobbled it right up so it’s a great sauce for spaghetti squash or any noodle!
dEATS (0💜💚💙 or with cheese 3💜💙💚)
🎃cut spaghetti squash in half, scoop out seeds, spray with olive oil spray and coat with salt and garlic. Bake face down at 425 for 45 minutes or until squash is tender.
-sauté a small chopped yellow onion with a chopped red bell pepper until onion is translucent
-add 4 cloves of garlic (chopped), 1/2 teaspoon cinnamon, 1/2 teaspoon dried oregano and 1/2 teaspoon dried sage. Stir and cook for 1 min
-Add 1 15 oz can of fire roasted diced tomatoes and 15oz can of pumpkin, stir and let simmer for 10 minutes.
-transfer to blender (or use immersion blender) and salt to taste!
🎃for spaghetti squash boats:
-shred spaghetti squash and add in sauce, mix completely. Top with Parmesan and broil for 2 minutes. Top with Italian parsley and red pepper flakes