Pesto Spaghetti Squash Puking Pumpkin
From looking at it, you might not think this Pesto Spaghetti Squash Puking Pumpkin is very crave-worthy until you take your first bite! Then all bets are off, and you just might eat yourself sick! LOL, Sorry!
Servings: 8 servings
Calories: 213kcal
Ingredients
- 1 medium spaghetti squash cleaned and seeded
- 1 small pumpkin cleaned, seeded and carved
- 3 tablespoons olive oil divided
- 3 teaspoons salt divided
- 2 teaspoons pepper divided
- 2 tablespoons butter
- ¼ cup basil pesto
- ⅛ teaspoon grated nutmeg
- 8 ounces heavy cream
- ¼ cup Parmesan cheese
Instructions
- Carefully cut the spaghetti squash in half lengthwise. Clean out the seeds and discard or save them for another use.
- Cut the top off the pumpkin (if making the puking pumpkin version). Clean, seed, and carve a face on the pumpkin.
- Brush the flesh of the spaghetti squash with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper.
- Place the spaghetti squash, flesh side down, on a baking sheet and place into a pre-heated 425-degree oven (along with the pumpkin, optional) for 30 - 40 minutes. Cool completely.
- Once the spaghetti squash is cool enough to handle, use a fork to scrape the strands of the spaghetti squash out of the shell.
- In a large skillet, melt the butter and the remaining olive oil on medium heat.
- Add the spaghetti squash strands, grated nutmeg, basil pesto, remaining salt, and pepper. Cook, stirring occasionally for 5 minutes.
- Reduce the heat to low. Stir in the heavy cream, and Parmesan cheese.
- • Cook an additional 2 - 3 minutes and spoon the pesto spaghetti squash into a prepared carved and roasted pumpkin (optional), OR spoon into a bowl and serve warm.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 1030mg | Potassium: 27mg | Fiber: 0g | Sugar: 0g | Vitamin A: 695IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 0.1mg