Spicy Pumpkin Pasta

Paleo Spicy Pumpkin Pasta | Plaid and PaleoI’m sad it’s the last day of September. September is my favorite month of the year and not just because it is my birthday month. September means the beginning of fall. Oklahoma summers can be scorching and fall weather is always a relief. In LA September means less crowded beaches and still plenty of sun. I loved this article from buzzfeed about why fall is the most delicious season. I mean seriously apples, pumpkin, caramel, cider, squash, roasting everything, whiskey and so much more. My drink of choice out is whiskey ginger so I am just celebrating fall all year long.

I really wanted to get on the full-blown pumpkin bandwagon and create my own pumpkin dish. I attempted a six-layer pumpkin dessert. Unfortunately it was a major fail! Oh well. I’m not giving up, but in the meantime I created a savory pumpkin dish! I get really excited when a dish comes out even better than I imagined. This is one of those dishes. This spicy pumpkin pasta combines flavor-packed italian sausage with sweet pumpkin for the perfect fall dish. Serves four or two really hungry people!

Paleo Spicy Pumpkin Pasta | Plaid and Paleo

Paleo Spicy Pumpkin Pasta


  • 2-3 lb spaghetti squash
  • 1/2 lb spicy italian sausage
  • 1 tsp ghee, optional
  • 1 cup carrot, diced
  • 1 cup sweet onion, diced
  • 2 garlic cloves, diced
  • 1/2 cup chicken broth
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut milk
  • 1/4 tsp nutmeg
  • 3 sage leaves, chiffonade


    For the spaghetti squash:
  1. Heat oven to 375 degrees.
  2. Cut squash lengthwise and remove the seeds and string bits from the middle with a spoon.
  3. Pop in the oven on a baking sheet flesh side down for 35-40 minutes or until you can easily pierce the flesh with a fork.
  4. Remove from oven and let cool.
  5. Once cooled, create squash noodles by running a fork lengthwise along the squash flesh.
  6. For the sauce:
  7. Over medium heat, brown sausage and break apart with a wooden spoon in a small dutch oven.
  8. Once sausage is browned, remove with a slotted spoon onto a plate.
  9. If there is no fat remaining in the pan, add in the optional teaspoon of ghee.
  10. Toss in diced carrots and cook for 5 minutes until they soften.
  11. Add in onion and garlic and cook until onions are translucent and garlic is fragrant. Stir fairly often so the onions don’t burn.
  12. Add in chicken broth, pumpkin, coconut milk and nutmeg.
  13. Bring mixture to a simmer and cook for a minute.
  14. Use an immersion blender to make concoction nice and smooth. You can also put the mixture into a blender.
  15. Once a silky consistency is reached, add in sage and sausage.
  16. Serve on a bed of spaghetti squash.

x vanessaPaleo Spicy Pumpkin Pasta | Plaid and Paleo


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