Steam the spaghetti squash until cooked. Cut and scoop out the seeds. Scrape out the squash flesh (300g) to form strands with a fork.
Blanch the squash flesh and simmer with the sauce mix for 5 minutes. Drain and set aside.
Cook the pumpkin purée with the seasoning mix added and bring to a boil, and then set aside.
Place the squash flesh onto a plate. Pour the pumpkin sauce on top and garnish with dried Osmanthus to serve.