Directions:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
- Place the squash halves cut-side down onto the prepared baking sheet.
- Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
- Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.07 Kcal (545 kJ) | ||
| Calories from fat | 83.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Cholesterol | 25.97mg | 9% | |
| Sodium | 84.18mg | 4% | |
| Potassium | 146.5mg | 3% | |
| Total Carbs | 6.39g | 2% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 140.75 Kcal (589 kJ) | ||
| Calories from fat | 90.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.08g | 14% | |
|---|---|---|---|
| Cholesterol | 28.11mg | 9% | |
| Sodium | 91.09mg | 4% | |
| Potassium | 158.54mg | 3% | |
| Total Carbs | 6.92g | 2% | |
| Sugars | 3.47g | 13% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 6.93g | 13% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 113mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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