Pumpkin Alfredo Spaghetti Squash
Celebrate the flavors of the season with this cozy Pumpkin Alfredo Spaghetti Squash. Roasted squash shells are filled with a creamy blend of Alfredo, savory sausage, tomatoes, and a hint of pumpkin spice, then baked until golden and bubbling. Topped with melty cheese and fresh basil, it’s a festive, hearty dish that brings autumn comfort straight to your holiday table.
Recipe - Welcome
Pumpkin Alfredo Spaghetti Squash
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Ingredients
2 spaghetti squash
2 Tbs olive oil
1 tsp salt, divided
1/4 tsp black pepper
1 lb Owens® Italian Pork Sausage
1/2 cup yellow onion, chopped
2 cloves garlic, minced
1 1/2 cups Alfredo sauce
1 cup Roma tomatoes, seeded and diced
1/2 tsp pumpkin pie spice
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
fresh basil, for garnish
Directions
- Preheat the oven to 400° F. Microwave the spaghetti squash for 5 minutes to soften. Cut the squash in half, and scoop out the seeds. Rub with the olive oil, 1/2 teaspoon of salt and the pepper. Place cut-side down on a baking sheet. Cook for 40 minutes or until flesh is tender. Use a fork to scrape strands of squash out of the skin. Loosely gather the strands, and place them in a bowl. Reserve the shells for stuffing. Place in a greased 9 x 13 pan.
- In a large skillet over high heat, brown the sausage until fully cooked. Add the onions and garlic. Sauté for 5 minutes or until soft. Stir in the Alfredo sauce, tomatoes, remaining salt and pumpkin pie spice. Mix well to combine, and cook until heated through. Remove from the heat. Stir in the spaghetti squash. Add half of the mozzarella and half of the parmesan. Divide the mixture between the 4 squash shells. Top with remaining cheese. Bake for 30 minutes. Garnish with basil.
Nutritional Information
Per Serving: Calories: 600, Fat: 47 g (17 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,940 mg, Carbohydrates: 22 g, Fiber: 4 g, Protein: 26 g.
20 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 400° F. Microwave the spaghetti squash for 5 minutes to soften. Cut the squash in half, and scoop out the seeds. Rub with the olive oil, 1/2 teaspoon of salt and the pepper. Place cut-side down on a baking sheet. Cook for 40 minutes or until flesh is tender. Use a fork to scrape strands of squash out of the skin. Loosely gather the strands, and place them in a bowl. Reserve the shells for stuffing. Place in a greased 9 x 13 pan.
- In a large skillet over high heat, brown the sausage until fully cooked. Add the onions and garlic. Sauté for 5 minutes or until soft. Stir in the Alfredo sauce, tomatoes, remaining salt and pumpkin pie spice. Mix well to combine, and cook until heated through. Remove from the heat. Stir in the spaghetti squash. Add half of the mozzarella and half of the parmesan. Divide the mixture between the 4 squash shells. Top with remaining cheese. Bake for 30 minutes. Garnish with basil.
