Fall Feature – Creamy Pumpkin Spaghetti Squash
It’s another Monday in October, which means we’re bringing you another recipe collaboration with @dana_aversa (Happy Herbivore) on Instagram. Each week, we will both bring you a spectacular way to approach the same dish. This week, it’s pasta!!
I’ve always been fascinated with spaghetti squash. It’s so cool to shred it and see “pasta” strands form. I once had it in a soup I purchased from Mission Heirloom, and I knew I had to try it out. There’s a safe farm that I can buy produce from on Good Eggs, and sure enough, they had just what we needed.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Wheat Free, Nut Free, Peanut Free, Corn Free, Cane/Refined Sugar Free, Vegan, Onion & Garlic Free, Paleo Compatible, GAPs Compatible, AIP Compatible,
For Paleo, GAPs, and AIP: Omit the guar gum in the sauce. It is a thickener. You could use a little coconut, almond, tigernut, or cassava flour to thicken if you’d like. However, it’s not a requirement for a tasty dish.
Before we get started, I want to take a moment to describe spaghetti squash, for those of you who may have never tried it before. It’s different. Depending on how you cook it, you can have a combo of slightly squish and slightly crunchy noodles. It’s very bland as well. Stand alone, it doesn’t seem like something I would want to eat. However, it takes on other flavors FAST. Almost too fast. The tiniest bit of salt, and boom! It’s salt overload. So what does that mean? It means have fun! This is a great alternative for those of you that can’t have grains, such as Paleo, AIP, and GAPs. However, it’s also great for people like me that can’t have pseudograins, but can have squash. Everyone wins!
1 Organic Spaghetti Squash
12 TBSP Organic Pumpkin Puree
8 TBSP Butter/Fat of choice (butter, ghee, and coconut oil suggested)
4 – 6 tsp Organic Maple Butter (we used 6, but you may want it a little less sweet)
Handful Organic Spinach, chopped
1/2 tsp Sea Salt
1/4 tsp Guar Gum
Start with your squash. Cut it in half, lengthwise. I opted to cut off a bit of the bottom so i would stand up and not roll all over the place. Place the two halves on a baking tray, and bake at 400 for 55 – 65 minutes. You don’t need to remove the seeds. The time will vary a little depending on the size of your squash. You want to be able to pierce it with a fork easily. Once it’s done, allow it to cool so you can handle it with your hands.
Once the squash is out, prepare your sauce. Combine all of the ingredients, except for the spinach and guar gum, on medium heat in a sauce pan. When everything is smooth and heated, add the spinach, and the guar gum. Turn the heat off, and whisk like mad to get the sauce to thicken.Once the sauce is complete, set aside.
Use a large fork to remove the seeds in your squash. There aren’t a ton, and they come out quite easily. Then, use your fork to shred the inside of the squash. You’re essentially going to scratch at the edges, and that will create the noodles (see the pics below). Combine the squash and sauce. That’s it! You’re done. The concept behind the dish is a fancy appetizer. This sauce is like pesto, you don’t want to eat too much of it. As a side or starter, it’s the perfect addition to any fall meal. More notes are with the pictures below. Enjoy!