Spaghetti Squash in Pumpkin Cream Sauce

Photo by Rachel Swetnam Los Angeles Food Photographer
This Sunday, Biscuit Batches will be celebrating the best holiday of October…. PUMPKIN FEST! This wonderful pumpkin celebration began 4 years ago in Columbia, Missouri. Traditionally celebrated the weekend before Halloween, this holiday began as a pumpkin feast among friends. Since then, the originators of Pumpkin Fest have gone their separate ways to follow their individual dreams. But every October they pass on the tradition to their new towns and new friends, making Pumpkin Fest a worldwide celebration.This year, Pumpkin Fest will be celebrated across the globe, from Los Angeles to Germany.
If you love pumpkin as much as we do at Biscuitbatches blog, please celebrate the day in your own style. Bring your friends, loved ones and neighbors together to enjoy a day full of wonderful pumpkin inspired dishes. You can also celebrate with  pumpkin carving, pumpkin drinks and much much more!  To commemorate the 4th Annual Pumpkin Fest, Biscuit Batches will be posting recipes inspired by the savory, sweet and decadent flavors of the pumpkin!

Spaghetti Squash in Pumpkin Cream Sauce


1 Spaghetti Squash

3 cloves minced garlic

1/2 C. chopped Onion

1/2 C. Pumpkin Puree

10 fresh Sage Leaves chopped

1/4 t. ground Pepper

1/2 t. Salt

1/2 t. All Spice

1/4 C. chopped Walnuts

1 C. Soy or Almond milk (or non dairy creamer)

3 T.  Nutritional Yeast

1 C. fresh Spinach

Spaghetti Squash:

Heat oven to 375 F. Cut Squash lengthwise and scrape out and discard the seeds. With a fork or knife prick holes on the inside of the squash. Sprinkle with olive oil and spread on 2 minced garlic cloves. Lay face down on a baking pan in about a 1/2 inch of water. Cook for 1 hour or until a sharp knife can be inserted with little resistance.

When squash has finished cooking, let stand for about 10 minutes. When cool enough to pick up, scrape out insides of squash with into a large bowl.

Pumpkin Cream Sauce:

In a medium saucepan sauté onion in 2 tablespoons of olive oil until light brown. Add minced garlic, walnuts, fresh sage leaves, all spice, salt and pepper cook an additional 2 minutes. Bring heat to medium, add pumpkin puree, nutritional yeast and non-dairy milk. Let simmer for about 5 minutes or until it starts to thicken. Once at desired thickness, pour onto cooked spaghetti squash and  toss with fresh spinach. Serve immediately.

Print Recipe

About Rachel

Rachel Swetnam: LA photographer and food enthusiast, Rachel Swetnam, started Biscuit Batches to share combine her love of photography with her desire to make GOOD vegan food. Missouri born and bred, Rachel's love for photography started around the same time she was introduced to the wonderful world of cooking. Starting off with simple recipes like Nestle Tollhouse cookies, Rachel experimented with more complex recipes, all while learning the art of photography. Rachel has been Vegan since 2007 and has been able to transfer her love for cooking into making tasty vegan friendly recipes. Although there were a few bad batches in the beginning, Through many cooking trial and errors, Rachel has been able to turn some of her favorite non-vegan food into tasty animal free meals! With a photojournalism degree under her belt from the University of Missouri, Rachel moved to the sprawling city of Los Angeles where she works as a photographer. Biscuit Batches is Rachel's portfolio of original food photographs and recipes both original and reused from cookbooks and other fantastic vegan food bloggers. To see more of Rachel's photographs please check out to inquire about photographs or anything you've seen on Biscuit Batches blog, please contact or
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2 Responses to Spaghetti Squash in Pumpkin Cream Sauce

  1. Dawn says:

    Oh my…this looks simply amazing. I have all the ingredients except fresh sage…I think I do have dried though so I hope to make this up tonight!

  2. Pingback: Spaghetti Squash in Pumpkin Cream Sauce | Biscuit Batches | Vegan,Vegan

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