Roasted Spaghetti Squash with Kale and Pumpkin Cream Sauce


Roasted Spaghetti Squash with Kale and Pumpkin Cream Sauce

Florida Coastal Cooking

Inspired by Biscuit Batches

Gluten and Dairy Free, Vegan



2 Tbsp Olive Oil

Spaghetti Squash, cut in half and seeds removed

1 bunch kale, washed, de-stemmed and chopped

1 onion, chopped

3 cloves garlic, minced

¼ tsp dried thyme

2 stems fresh rosemary, leaves removed and chopped

¾ cup pureed pumpkin

1 cup plain non-dairy milk (I used coconut milk)

¼ cup nutritional yeast (optional; you can purchase this at health food stores)

¼ tsp pepper

½ tsp salt

1/4 cup chopped walnuts


1. Preheat oven to 375F; place squash, cut side down on a small baking sheet or casserole dish.  Season with a bit of salt and pepper. Pour in about ¼ cup water and roast for an hour.  Let cool then scoop out the inside and place in a medium bowl.


2. Heat 1 Tbsp oil in a pot; add half the onion and sauté until translucent, about 5 minutes; add kale, half the rosemary and half the salt and pepper, sauté until leaves become soft and pliable, about 7 minutes (or cook to desired doneness). Remove from pot and set aside in a separate dish.


3. Heat remaining 1 Tbsp oil in pot; add the remaining onion and sauté about 5 minutes, reduce heat and add garlic, remaining rosemary and thyme; sauté about 1 minutes, add pumpkin puree, milk, nutritional yeast and remaining salt and pepper.  Simmer until thickened, about 5 minutes.  Pour over spaghetti squash and toss to coat; top with walnuts.  Serve with sautéed kale.