Easy dinner for two with little clean up!
This dinner is seriously easy and doesn't require a ton of clean up at the end because you can simply use the squash as your bowl! I love using spaghetti squash as an alternative to noodles in the fall. It's not all the time that I substitute, but when I do, I like to add to the flavor to make it worth the substitution. Pumpkin was my way of adding some extra fall flavor to this dish. I hope you enjoy it as much as I did!
Ingredients
1 small-medium spaghetti squash
2 tbsp olive oil
1 cup pumpkin puree
1 cup vodka sauce
Directions
Poke holes into the spaghetti squash with a fork.
Microwave the spaghetti squash for about 3 minutes.
Once it has cooled, cut it in half and scoop out the middle (seeds).
Drizzle the inside with olive oil and bake at 375 degrees on a lined baking sheet for 20-30 minutes (skin side up). The timing will vary depending on the size of your squash. Look for browning on the outside and test with a fork to see if you can scrape any "noodles" from the inside.
Pour the pumpkin puree and vodka sauce in a small pot and mix over low-medium heat.
Once squash if fully cooked, use a fork to scrape out your "noodles". Use the skin as your bowl and pour the sauce directly into the squash, mix and enjoy every bite!
Serves 2
Nutrition Facts (1 serving)
Calories: 430 Carbs: 33g Fat: 29g Protein: 11g
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