Pumpkin Sauce with Bacon, Langostino, & Spaghetti Squash

 

IMG_7779This was one of my winning Whole30 recipes.  It comes together quickly and is delicious!  This pumpkin sauce is the perfect celebration of fall.  I love the color of it and it’s comforting without being heavy.  It’s dairy free complimented with garlic, sage, and rosemary.  The sauce goes perfectly over spaghetti squash topped with bacon crumbles and langostino- a mini lobster tail.  You can easily substitute shrimp.  The kids loved this too, thinking it was a cheese sauce.

IMG_7788Pumpkin Sauce with Langostino, Bacon, and Spaghetti Squash (serves 4)

  • 1 15oz can pumpkin
  • 1 12oz can coconut milk
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 3 garlic cloves, chopped
  • s&p
  • 2 tbsp olive oil
  • 4-6 slices bacon
  • 2 cups frozen cooked langostino (can easily substitute shrimp)
  • 1 spaghetti squash
  1. Cook spaghetti squash – I cook mine whole in a 350º oven for 30-45 minutes, until skin gives a bit when I press down with my fingers.  Set aside.
  2. Cook bacon strips over low heat rendering out the fat.  Once cooked set aside on a paper towel lined plate.
  3. Remove frozen langostino from freezer and thaw.
  4. In a medium pot heat up olive oil over low heat.  Add garlic and cook until fragrant and soft.  Do not brown or burn!  Stir in rosemary and sage.
  5. Mix in the can of pumpkin and coconut milk.  Season with s&p.  Warm through for 5-10 minutes.  Add langostino and turn off heat.  Reserve a few langostino to top bowls.
  6. Half spaghetti squash, scoop out seeds, and scrape into noodles.  Place noodles in bowls.
  7. Top squash with langostino and pumpkin sauce.  Crumble bacon over and garnish with remaining few langostino.

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