(recipe via cooking for keeps)
1 spaghetti squash, roasted
2-4 tbsp olive oil
salt + pepper
1 tablespoon butter
1 cup breadcrumbs
1/8 tsp salt
1 tablespoon fresh sage, chopped
1 tbsp grated parmesan cheese
3 egg yolks
1/4 cup half & half
1/4 cup pumpkin puree
1/4 tsp salt
1/4 teaspoon cinnamon
3/4 cup grated parmesan cheese
1. Preheat oven to 375 degrees. Slice squash in half lengthwise. Drizzle with a little olive and sprinkle generously with salt and pepper. Roast for about 45-50 until easily pierced with a fork.
2. While the squash is roasting prepare the breadcrumbs and sauce base. In a large non-stick skillet melt butter over a medium heat. Add breadcrumbs, 1/8 teaspoon salt, sage and 1 tablespoon parmesan cheese. Toast until golden brown, making sure not to burn. Remove.
3. In a medium bowl, whisk together egg yolks, pumpkin, cinnamon, 1/4 tsp salt, half & half, and parmesan cheese.
4. Once the squash is done roasting, let it cool for a few minutes. Using a fork, pull the squash away from the skin, creating “noodles”. Pat with a paper towel to remove excess moisture.
5. In the same skillet you cooked the breadcrumbs, heat over a low heat. Toss the hot spaghetti squash noodles into the skillet along with the egg yolk mixture. Toss the noodles until completely coated. The hot squash will cook the eggs.
6. Season to taste with salt and pepper. Top with breadcrumbs and extra parmesan cheese and garnish with fresh sage leaves. Enjoy!