Rosemary Pumpkin Spaghetti Squash

Serves: about four

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Vegan (of course!)

It’s pumpkin season, friends!! I told myself I would not share any pumpkin recipes until October 1st because September is still summertime in my mind (especially when it is still 85°F outside!) Nonetheless, October is officially here and I *sadly* have to say farewell to the peaches, cherries, and sweet berries until springtime! Therefore, Rosemary Pumpkin Spaghetti Squash in all of its cozy, warming, autumnal, decadent-yet-not-overly-filling-because-it’s-squash-not-pasta glory it is!

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Ingredients:

  • One medium to large spaghetti squash
  • One 15 oz. can of pumpkin puree
  • ¼ of a cup of pecans
  • One yellow onion, diced
  • Five cloves of garlic, minced
  • Two sprigs of fresh rosemary, de-stemmed and finely chopped
  • One tbsp. of tomato paste
  • One tbsp. of coconut aminos
  • One tbsp. of dried basil
  • One scant tsp. of dry ground mustard
  • 1¼ tsp. of garlic powder
  • One tsp. of onion powder
  •  of a tsp. of ground turmeric
  • ¼ of a tsp. of cinnamon
  • 1¼ cup of water
  • Salt and pepper to taste (be generous)

How to make:

  1. Preheat your oven to 400° Fahrenheit and line a baking sheet with parchment paper.
  2. Slice the spaghetti squash in half length-wise, scoop out the seeds, then place the squash halves onto the baking sheet and bake them for one hour.
  3. While the squash bakes, blend the pecans and the 1¼ cup of water in a high-speed blender (I used a Vitamix) until fully combined (about 30-60 seconds), then strain the pecan milk with a nut milk bag or a strainer. Pour the strained pecan milk back into the blender until it’s time to make the sauce.
  4. Chop the onion and mince the garlic, and sautée the onion in a splash of water until translucent, then add the garlic to the onion and sautée for another 3-5 minutes.
  5. Add the onion and garlic, pumpkin, tomato paste, dried basil, mustard, cinnamon, turmeric, garlic powder, onion powder, coconut aminos, salt, and pepper into the high-speed blender with the pecan milk, then blend on high until a homogenous, creamy sauce forms (about one minute).
  6. Once the spaghetti squash has finished baking, remove it from the oven and fork out the strands, then place the squash strands into a large pot.
  7. Pour the sauce over the squash, then stir to evenly coat.
  8. Finely chop the rosemary, then evenly stir it into the pot.
  9. Serve and enjoy!

Love this recipe? You may also enjoy:

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Garlic and Citrus Creamy Spinach Spaghetti Squash
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Stuffed Butternut Squash
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Vegetable Lentil Dahl

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