With Thanksgiving around the corner, it can be tough to find the right balance between comfort food and lighter options. This Creamed Spaghetti Squash offers a delicious, healthier twist on classic holiday veggie sides. It’s rich, creamy, and bursting with flavor, all without the heaviness of traditional recipes.

Why You’ll Love Creamed Spaghetti Squash:

  • Light Yet Indulgent: Enjoy the satisfying creaminess from the parmesan and garlic sauce while keeping it light with spaghetti squash.
  • Make-Ahead Friendly: Easily roast the squash and prepare the sauce ahead of time for a stress-free Thanksgiving.
  • Versatile Options: Adjust the recipe for dietary needs with dairy-free cheese or add protein like chicken or turkey for extra heartiness.

This dish pairs beautifully with turkey and other holiday favorites, offering a satisfying yet lighter option that everyone will love. Top with crispy sage or toasted pine nuts for an extra festive touch.

Ingredients

  • 2 medium spaghetti squash, halved and seeds removed
  • 1 stick (8 tablespoons) salted butter
  • 1 cup raw walnuts, roughly chopped
  • 1-2 tablespoons chopped fresh sage
  • 3 cloves garlic, minced or grated
  • 1 cup whole milk, nut milk, or canned coconut milk
  • 3 ounces creamy goat cheese, crumbled
  • 1/3 cup grated manchego cheese
  • 3 tablespoons basil pesto, homemade or store-bought
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper

Directions

  1. Preheat the oven to 425 degrees F.
  2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. Place the squash in a baking dish and season the cut sides with salt and pepper. Transfer to the oven and bake 30-35 minutes or until the squash is tender.
  3. Meanwhile, heat 6 tablespoons butter, the walnuts, sage, and a pinch of salt in a large skillet. Cook 5 minutes, stirring occasionally, until the butter is browned and the walnuts are toasted. Remove the nuts from the skillet to a plate.
  4. In the same skillet, melt the remaining 2 tablespoons butter with the garlic. Cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, milk, goat cheese, manchego, and pesto. Season with salt and pepper. Bring to a gentle simmer over medium heat, stirring constantly until smooth and creamy. Remove from the heat.
  5. When the squash is ready, use a fork to scrape the squash into strands, then toss the squash with the pesto cream sauce. Serve the squash warm, topped with buttery walnuts.
Notes
  • To Make Ahead: prepare the squash through step 4, but leave the walnuts off the squash. Cool and keep in the fridge for up to 3 days. When ready to serve, gently warm the squash over low heat on the stove, stirring until warmed. Top with walnuts.
  • To Keep Warm in the Slow Cooker: prepare the squash through step 4, but leave the walnuts off the squash. Transfer the squash to the slow cooker and keep on the WARM setting for up to 4 hours. Keep the walnuts to the side of the squash until ready to use for topping.
Recipe by Half Baked Harvest.

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