Pumpkin Sage Spaghetti Squash

Monday, October 30, 2017

serves 6-8

What You Need
For The Squash
1 spaghetti squash, cooked and shredded
6 slices of bacon
Salt and pepper, to taste

For The Sauce
1/2 cup sun dried tomatoes, still in oil
1/2 sweet onion, diced
2 garlic cloves
3 sage leaves, minced
1/2 can (14.5 oz) of pureed pumpkin
1/2 cup tomato sauce
2 cups chicken broth (more if sauce is too thick)
2 TSP dried basil
Pinch of cinnamon

Toppings
Bacon crumbles
Sage leaves, minced

Directions
For The Squash
1. Cook your squash following the directions above. Set aside to let cool.
2. In a large skillet, cook the bacon. Once cooked, set on a paper towel lined plate to drain oil. Once cool, crumble into little pieces. 
3. Keep the bacon grease in the pan and turn the heat down to low. Add in the spaghetti squash, crumbled bacon, salt and pepper. Turn heat to simmer and let everything mingle while you work on the sauce.

For The Sauce
1. In a medium sauce pan, add in the sun dried tomatoes, onion, garlic, and sage. Cook over medium heat.
2. Once onions are softened, add in the pumpkin puree, tomato sauce, chicken broth, basil, and cinnamon. Stir everything together and let simmer for 15 minutes.
3. Remove from heat and pour into a food processor. Process until sauce is smooth. If the sauce is too thick, add more chicken broth.
4. Add as much or as little sauce to the spaghetti squash mixture and stir everything together. Season with salt and pepper to taste. 

Assembly
1. Place squash onto plate. Top with bacon bits and sage leaves. Enjoy!


| adapted from Pinch of Yum |

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