Best 2 Smoked Spaghetti Squash Alfredo Recipes

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Indulge in a culinary masterpiece that combines the smoky allure of roasted spaghetti squash with the creamy decadence of Alfredo sauce. This symphony of flavors is elevated by the addition of succulent shrimp, tender mushrooms, and a medley of colorful vegetables. Embark on a culinary journey with our collection of smoked spaghetti squash Alfredo recipes, each offering a unique twist on this classic dish. From a classic rendition to a vegan variation and even a gluten-free option, we have something to satisfy every palate. Get ready to tantalize your taste buds and impress your loved ones with this delightful dish that effortlessly blends smoky, creamy, and savory flavors.

Let's cook with our recipes!

SMOKED SPAGHETTI SQUASH ALFREDO RECIPE - (4/5)



Smoked Spaghetti Squash Alfredo Recipe - (4/5) image

Provided by á-48530

Number Of Ingredients 10

1 large panna de cucina (shelf stable cream) http://www.ilmercatoitaliano.net/chef-panna-da-cucina/
1-2 cloves of garlic chopped fine
1 stick of butter
1 tablespoon of parsley chopped
1-2 large spaghetti squash
Cracker crumbs of your choice
1/2 cup of Romano .....NO KRAFT!
1/2 cup of Parmesan.. NO KRAFT!
2 egg yolks
Salt and fresh ground black pepper

Steps:

  • Set smoker to 350 degrees Half squash long ways, scrape seeds and innards then spray with cooking spray and season. Place the dome side up when putting into smoker (to control smoke penetration) Cook for roughly 40 min-1 hour (this is a preference thing) If you like your noodles AL dente then cook them a little under) Let cool a bit and scrape your spaghetti from the squash using two forks going with the grain (not against!). Set aside! Sauce: Saute garlic cloves (how many is your to taste I don't like a lot of garlic) in a bit of butter at low temp until garlic is translucent (do not let any color develop on garlic). Squeeze in you panna da Cucina and stir. Maintain low heat (any scorching will ruin your sauce). Add handfuls of Parma and Romano and a big pinch of parsley and black pepper. Since the grated aged cheese is basically your salt component, please reserve salting until end. Mix & Bake: Combine squash and sauce in a mixing bowl and mix and re-season with cheese and black pepper. Give it a taste then add cheese and salt to taste. Next add 2 egg yolks to mixture. Put it in a casserole and top with cracker crumbs, cheese and parsley. Bake at 350 covered for approx. 20 minutes or until bubbling. Uncover and broil for a few minutes until cracker crumbs are brown.

SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE



Spaghetti Squash Pasta with Garlicky Alfredo Sauce image

This unbelievably creamy, 5-ingredient alfredo sauce marries perfectly with tender spaghetti squash for the ultimate comfort meal that's deceptively healthy and simple. Just 8 ingredients required!

Provided by Minimalist Baker

Categories     Entrée or Side

Time 30m

Number Of Ingredients 15

4 cups cooked spaghetti squash ((see step 1 for cooking methods))
1 Tbsp water ((or sub just enough oil to coat the pan))
1 healthy pinch sea salt, plus more to taste
1/4 tsp Italian herbs ((basil + oregano))
1/8 tsp garlic powder
1 pinch red pepper flake ((optional))
1/4 cup raw cashews
2 cloves garlic, plus more to taste
2 Tbsp nutritional yeast
1/4 - 1/2 tsp sea salt, plus more to taste
3/4 cup unsweetened plain almond milk ((or other dairy free milk like rice or hemp))
1 handful fresh basil ((optional))
Fresh herbs ((basil or parsley))
Vegan parmesan cheese ((or additional nutritional yeast))
Red pepper flake

Steps:

  • SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
  • SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
  • After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
  • Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
  • PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
  • Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
  • Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
  • Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
  • STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.

Nutrition Facts : ServingSize 1 serving, Calories 222 kcal, Carbohydrate 30.1 g, Protein 9.8 g, Fat 9.1 g, SaturatedFat 1.5 g, Sodium 454 mg, Fiber 7.12 g, Sugar 9.56 g, UnsaturatedFat 6.36 g

Tips:

  • For the best flavor, use a ripe spaghetti squash. Look for one that is firm and has a deep yellow color.
  • To easily shred the spaghetti squash, use a fork to scrape the flesh away from the skin.
  • If you don't have a smoker, you can roast the spaghetti squash in the oven at 400 degrees Fahrenheit for 45 minutes.
  • To make the Alfredo sauce, use a good quality Parmesan cheese. Grating your own cheese will give you the best flavor.
  • Add some chopped fresh herbs, such as basil or parsley, to the Alfredo sauce for extra flavor.
  • Serve the smoked spaghetti squash Alfredo with a side of roasted vegetables or a salad.

Conclusion:

Smoked spaghetti squash Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The spaghetti squash is roasted until tender and then tossed with a creamy Alfredo sauce. The smoky flavor from the grill adds a delicious depth of flavor to the dish. This dish is sure to be a hit with your family and friends.

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