Spaghetti Squash with Pumpkin Sauce

Two things that I'm seriously loving right now are pumpkin and spaghetti squash. I dunno if I can get enough. While I usually use pumpkin in sweet, baked treats, I thought it would be fun to use the ingredient in a savory, delicious dinner. So, why not combined my new favorite foods?

This Spaghetti Squash with Pumpkin Sauce screams fall. The pumpkin sauce is so rich, and yet light and healthy. It is slammed full of flavor. Between the broth, pumpkin puree, goat cheese, and herbs, your taste buds will have a party with the collection of flavors that this sauce delivers.

{More sauce}

Now I'm usually the person who loves her sauce with a side of spaghetti. The sauce is my favorite part. (Kind of like I love frosting with a side of cake. Or ketchup with a side of fries. You get the picture.) So when I first made this, I only used the spaghetti squash. The end result was almost like a pumpkin soup with some spaghetti squash mixed in. Let me tell you, it was deeeelicious. But I also experimented by cooking up some linguine to toss in with the spaghetti squash, and that was pretty darn good too.

{Less sauce}

It's all up to you. You're a sauce fan? Don't worry about adding the linguine. You're a carb-lover? Cook up a few servings of linguine and toss it in with the other ingredients. OR, for you really intense carb fanatics, just use all pasta and no spaghetti squash. You won't hurt my feelings, I promise. Whatever ingredient you add to this sauce, there is no denying how incredible this dish is. Do not let yourself go this entire season without trying this recipe.

Spaghetti Squash with Pumpkin Sauce (adapted from Circle B Kitchen)
(6 servings)

1 large spaghetti squash
1 Tbsp olive oil
1/2 sweet onion, diced
2 tsp minced garlic
1 1/2 cups low sodium vegetable broth
15 ounce can pumpkin puree
1/2 cup fat free half and half
2 ounces honey flavored goat cheese (or just plain goat cheese), plus more to top pasta
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1 1/2 Tbsp poultry blend (sage, rosemary, and thyme)
optional: linguine pasta

Prepare the spaghetti squash (refer to this post for instructions) and optional linguine. Set prepared spaghetti squash and pasta aside.

In a large non-stick skillet, heat olive oil over medium heat. Add the onion and saute for a few minutes, or until onion becomes translucent. Add garlic and cook for another minute. Stir in broth, pumpkin, and half and half and cook for a few minutes. Next, add the goat cheese, salt, pepper, cinnamon, and poultry blend. Whisk all of the ingredients together until well incorporated. Lower heat to med-low and simmer for 5 minutes, or until mixture has thickened.

Add spaghetti squash and pasta to sauce. Toss together. Remove skillet from heat and let pasta sit in sauce for 5 minutes. Serve warm, garnished with more goat cheese, herbs, and/or Parmesan cheese.

Print this recipe!

Nutritional Info (for recipe without linguine pasta)
Servings Per Recipe: 6
Amount Per Serving:
Calories: 149.3
Total Fat: 5.3 g
Cholesterol: 5.4 mg
Sodium: 383.5 mg
Total Carbs: 23.7 g
Fiber: 5.7 g
Sugars: 9.4 g
Protein: 4.7 g

-Very flavorful and delicious!
-Unique pasta dish
-Pretty presentation
-Healthy and a good source of fiber
-Great leftovers


Overall Rating: 5 out of 5

Check out some of the link parties that I shared this recipe on!


  1. What a delicious fall meal! I can't wait to try it! Thanks for sharing at Foodie Friends Friday!

    1. Thank you! I hope you enjoy it as much as I did.


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