Spicy Pumpkin Pasta

Ingredients

• 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

Directions

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.
For the sauce:
6. Over medium heat, brown sausage and break apart with a wooden spoon in a small dutch oven.
7. Once sausage is browned, remove with a slotted spoon onto a plate.
8. If there is no fat remaining in the pan, add in the optional teaspoon of ghee.
9. Toss in diced carrots and cook for 5 minutes until they soften.
10. Add in onion and garlic and cook until onions are translucent and garlic is fragrant. Stir fairly often so the onions don’t burn.
11. Add in chicken broth, pumpkin, coconut milk and nutmeg.
12. Bring mixture to a simmer and cook for a minute.
13. Use an immersion blender to make concoction nice and smooth. You can also put the mixture into a blender.
14. Once a silky consistency is reached, add in sage and sausage.
15. Serve on a bed of spaghetti squash.