Best 2 Smoked Spaghetti Squash Alfredo Recipes

SMOKED SPAGHETTI SQUASH ALFREDO RECIPE - (4/5)

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

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.