This spaghetti squash is smothered with a delectable pumpkin parmesan cream sauce. Low carb and gluten-free.
It got abruptly cold this week, and at my house that means warm comfort food. Cream sauces are among my favorite bases for comfort foods, but they definitely don’t have to be unhealthy! Pairing a rich cream sauce with inherently light spaghetti squash is a perfect match.
This particular cream sauce is unique in its unexpected combo of pumpkin and parmesan cheese. The pumpkin provides just a touch of natural sweetness, while the parmesan and cream make it savory and smooth. I was pleasantly surprised at how well they paired together!
This is a perfect recipe for cool fall and winter days, because it’s incredibly comforting and will fill you right up – without the carbs and gluten. If you’re craving the extra protein and don’t have a main dish to serve, it’s easy enough to throw some chicken in there. At the same time, it’s satisfying enough to stand up on its own as a vegetarian meal or an equally wonderful side dish.
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Want more low carb, gluten-free ideas for pumpkin? Try these: