Inspired by this recipe on a favorite blog, I made this sauce tonight and served it with pre-cooked spaghetti squash. NH had real spaghetti and both versions were very tasty with some parmesan cheese on top.
If you think this sounds strange please give it a try before you judge. It has a subtle exotic flavor and an intriguing sweet-savory essence. The recipe made 3 ample servings.
1 cup canned pumpkin
1 cup light coconut milk
1/2 tsp nutmeg
1/4 tsp curry powder
1/2 tsp salt
a pinch of parmesan cheese
Whisk all ingredients together over medium heat. Toss with pasta or squash, and top with parmesan cheese.
I debated the vegetables to add in- roasted brussel sprouts, broccoli, mushrooms- but decided the to go with the original and used shrooms and spinach.