Spaghetti Squash with Creamy Pumpkin Sauce

Ingredients

• cooking spray
• 1 spaghetti squash , halved and seeded
• 0.25 cups butter
• 1 shallot , chopped
• 2 cloves garlic , minced
• 0.5 cans pumpkin puree , 14.5 ounce
• 1 cup plain Greek yogurt
• 0.25 cups grated Parmesan cheese
• 1 teaspoon white truffle oil
• salt and ground black pepper to taste

Instructions

1. 1

   Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.

2. 2

   Place the squash halves cut-side down onto the prepared baking sheet.

3. 3

   Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.

4. 4

   Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.