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!
- 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
- ⅛ 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:
- Preheat your oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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).
- 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.
- Pour the sauce over the squash, then stir to evenly coat.
- Finely chop the rosemary, then evenly stir it into the pot.
- Serve and enjoy!
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