My cooking club theme this month was pumpkin, and I decided to “warm up” for the event with this Pumpkin Alfredo recipe, inspired by Jamie from Live (and Eat) Abundantly. Not only does this recipe use pumpkin in the sauce, but the base of the dish uses spaghetti squash for noodles. If that’s not your thing, you can either replace the squash with pasta, or do a mixture of the two like Jamie did.
While I really liked the concept of this recipe, I think the sauce needed something. I used plenty of salt and pepper, and it still came up a little short. I think it could use a bit more cheese, and perhaps a freshly chopped herb, like sage. Jamie mentioned that she used hot sauce, but I am not a big fan of the stuff. That’s OK, there’s still lots of time left in pumpkin season to experiment with this one, and I look forward to trying again.
1 medium spaghetti squash
1 (10 oz.) package frozen spinach, thawed and drained
3 T olive oil
2 T flour
2 t minced garlic
1 1/2 c. milk, or non-dairy milk substitute
1 c. pureed pumpkin
1 t mustard
Salt & Pepper
1/4 c. shredded Parmesan cheese
Cut spaghetti squash in half. Place face down on a baking sheet, and roast at 350F for 45-50 minutes, or until flesh pierces easily with a fork. Allow squash to cool so that it is easier to handle. With a fork, remove the “strands” from the skin, and place in a large bowl. Mix in spinach, and set bowl aside.
Meanwhile, in a large frying pan, heat olive oil. Add flour and stir constantly for 5-8 minutes. Be careful not to let the flour burn. Add the minced garlic and cook for 1 more minute. Slowly whisk in milk, pumpkin, and mustard. Continue to cook and allow mixture to thicken. Add cheese and stir well to incorporate. Season generously with salt and pepper. Taste and correct as needed. Add squash/spinach mixture and stir to incorporate. (If you have a large squash, you may end up reserving some of the squash/spinach mixture for a later use.) Serve garnished with additional Parmesan cheese.
-Adapted from Live (and Eat) Abundantly