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Meat-Free Favorites : Spaghetti Squash with Creamy Pumpkin Sauce

By Elena Johnson

As the temperature starts to drop in Washington DC, harvest flavors are taking center stage. In this simple recipe I pair roasted spaghetti squash with a creamy pumpkin sauce. The sauce can also be used with pasta, but I like this recipe because having the squash serve as “noodles” increases the amount of veggies in the dish.

Spaghetti Squash with Creamy Pumpkin Sauce

Spaghetti Squash with Creamy Pumpkin Sauce

Spaghetti Squash with Creamy Pumpkin Sauce

Serves 2 – 4

1 spaghetti squash, halved and seeded
Canola oil or cooking spray
2 tsp. salt, divided
2 tsp. black pepper, divided
12 oz. silken tofu
15 oz. can pumpkin puree
1 ½ cups vegetable broth
¼ cup nutritional yeast
2 tsp. Italian seasoning
2 tsp. garlic powder
1 tsp. cayenne pepper
¼ tsp. red pepper flakes, optional

Place squash halves on a baking sheet and spray with oil. Sprinkle with 1 tsp. of salt and 1 tsp. of black pepper. Bake at 375°F for 30 – 45 minutes until the squash can be easily separated from the skin. Remove from oven and cool.

Meanwhile, in a blender or food processor, puree the remaining ingredients, including the remaining salt and pepper, until smooth. Heat mixture in a large saucepan over medium-low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning as needed.

When squash is cool enough to handle, use a fork to shred the flesh and scoop it out into a large bowl. The squash should have the consistency of fine noodles. Gradually add pasta sauce and toss well to coat, stopping when desired squash-to-sauce ratio is reached. (You may have leftover sauce which can be refrigerated and reheated for use in another dish.)Serve squash while sauce is still piping hot, sprinkled with a dash of red pepper flakes, if desired.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email ejohnson@cok.net. Follow Elena on Twitter: @ElenaEJohnson.

About the Author