Pumpkin Cream Keto Spaghetti Squash Side Dish

In New England, as quickly as September 1st hits, it’s gone from lobster roll season to pumpkin season. And who am I to argue with this pattern when there are such a lot of enjoyable pumpkin issues to make?

Have you ever heard of a piecaken (a stack of pie/cake/cheesecake? Or how a few Turducken (a turkey full of duck and/or hen?) Well I didn’t give you any type of bizarre catchy identify, however this recipe is a bit of that!

Because what’s higher than squash? A squash within a squash! The pumpkin cream sauce on this Pumpkin Cream Keto Spaghetti Squash recipe takes middle stage when tossed with al dente spaghetti squash and served in its stomach for present.

Pumpkin Cream Keto Spaghetti Squash Side Dish

Servings: eight

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 massive spaghetti squash
• 1 tsp salt
• 2 tbsp additional virgin olive oil
• four sage leaves
• 1 tbsp, minced garlic
• 1 cup 100% pumpkin puree
• 2 tsp cajun seasoning
• 1/four cup parmesan cheese
• four ounces cream cheese
• 1/four cup hen broth
• 1/four cup heavy cream
• 1/four 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 completed (poke it with a fork, if it goes right through simply, it ’s executed), reduce in half the good distance. Remove the seeds and discard. Then, scoop out the squash noodles utilizing a big metallic spoon, they need to come out simply. Set spaghetti apart, and hold empty the squash shell (you’ll fill it later).
   
4. In a small skillet, add pumpkin puree, cajun seasoning, hen broth, parmesan, salt, heavy cream, and cream cheese. Cook on low till bubbly and let cut back in half.
   
   
5. In a big skillet, add olive oil, garlic, and sage leaves. Cook on low till the sage leaves crisp up. Remove crispy sage leaves and put aside.
   
6. Add the spaghetti to the skillet and toss. Sautee for about three minutes.
7. Finally, toss the spaghetti with the pumpkin cream sauce and simmer for one more 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 vacation cookbook, Keto All the Way!

For one other nice approach to put together spaghetti squash, be sure you strive my Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta recipe subsequent.

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Pumpkin Cream Keto Spaghetti Squash Side Dish

What’s higher than squash? A squash within a squash! The pumpkin cream sauce on this Pumpkin Cream Keto Spaghetti Squash recipe takes middle stage when tossed with al dente spaghetti squash and served in its stomach for present.

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

Scale
1x2x3x

Ingredients

• 1 Medium to massive spaghetti squash
• 1 tsp salt
• 2 tbsp additional virgin olive oil
• four sage leaves
• 1 tbsp, minced garlic
• 1 cup 100% pumpkin puree
• 2 tsp cajun seasoning
• 1/four cup parmesan cheese
• four ounces cream cheese
• 1/four cup hen broth
• 1/four cup heavy cream
• 1/four 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 completed (poke it with a fork, if it goes right through simply, it ’s executed), reduce in half the good distance. Remove the seeds and discard. Then, scoop out the squash noodles utilizing a big metallic spoon, they need to come out simply. Set spaghetti apart, and hold empty the squash shell (you’ll fill it later).
4. In a small skillet, add pumpkin puree, cajun seasoning, hen broth, parmesan, salt, heavy cream, and cream cheese. Cook on low till bubbly and let cut back in half.
5. In a big skillet, add olive oil, garlic, and sage leaves. Cook on low till the sage leaves crisp up. Remove crispy sage leaves and put aside.
6. Add the spaghetti to the skillet and toss. Sautee for about three minutes.
7. Finally, toss the spaghetti with the pumpkin cream sauce and simmer for one more 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 initially printed in 2018 and has been up to date. 

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