Smoked Spaghetti Squash Alfredo Recipe 45

Steps:

• Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
• Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving.
• Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!

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.

Steps:

• Preheat oven to 350.
• Cut a whole spaghetti squash in half, seed, and then slice the rounded side slightly to make it flat so it stays level in the oven. As noted in the description, separate the seeds and roast them if you like.
• Then, mix all of the stuffing ingredients.
• Put the Spaghetti squash on a pan, mix the vegetables and the Alfredo sauce in a bowl, then put a layer in the bottom of the gourd.
• Layer it with mozzarella cheese.
• Add more of the mixture and top with more mozzarella cheese.
• Continue until all the ingredients are used up, but reserve enough cheese to top, and add the Parmesan cheese to this layer.
• Bake for 45 minutes.

Steps:

• Cut spaghetti squash in half.
• Place cut sides down in a baking dish, with about 1/2" of water.
• Bake at 350 degrees for 45 minutes.
• After baking, scrape inside of squash into a bowl - making spaghetti like strands.
• Add mushroom soup, cheese and salt and pepper and stir. Serve.