Pureed Butternut Squash with Spaghetti Squash

Strands of spaghetti squash are joined by a sweet, creamy butternut squash sauce in this yummy vegetarian main dish that's perfect for fall and winter meals.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 264 Calories

Ingredients

• salt to taste
• 2 tablespoons grated Parmesan cheese
• 1 (1 1/2) pound butternut squash, halved lengthwise and seeded
• 1 (1 pound) spaghetti squash, halved lengthwise and seeded
• 0.5 teaspoon ground black pepper
• 0.75 cup milk
• 0.5 teaspoon cayenne pepper
• 0.25 teaspoon ground nutmeg
• 0.75 cup grated Cheddar cheese
• 0.25 cup dry bread crumbs, or to taste
• 0.75 cup low-sodium chicken stock

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.

Step 2

Place butternut squash, cut-sides up, on the prepared baking sheet.

Step 3

Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.

Step 4

Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.

Step 5

Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.

Step 6

Remove from the heat and mix in spaghetti squash.

Step 7

Ladle into bowls and sprinkle each serving with bread crumbs.