Steam thespaghetti squashuntil cooked. Cut and scoop out the seeds. Scrape out the squash flesh (10 oz.) to form strands with a fork.
Blanch the squash flesh, add the sauce mix and let it simmer for 5 minutes. Drain and set aside.
Cook the pumpkinpurée withthe seasoning mix added and bring to a boil, and then set aside.