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Vegetarian Smoky Alfredo Spaghetti Squash with Mushrooms  
Recipe Number: 1575
Contributor: Conifer Critter Sitter
Rating: 10.00 based on 1 votes
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Serves: -
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
Print Friendly Version
1 Spaghetti Squash

1/4 cup butter
1 cup heavy cream
1/2 cup shredded pepper jack cheese (this makes the dish a little spicy, which I like. You can substitute Parmesan, Romano, or virtually any other cheese)
1/2 cup shredded smoked Gruyere (blocks of apple-wood smoked Gruyere are available at Safeway, hickory at King Soopers)
1 teaspoon minced garlic
1/2 teaspoon dried onion flakes
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon marjoram
pinch of nutmeg
pinch of white pepper
salt to taste
Cooking Instructions:
Cut the squash in half lengthwise and scoop out the seeds with a spoon (much like a pumpkin at this point). Steam skin side up for 12-13 minutes, until you can insert a knife into the skin with a little resistance. Immediately plunge the steamed squash into a cold water bath. As soon as it is cool enough to handle, run a fork through the meat of the squash, separating into strands. Put the strands in a fresh cold water bath, where they can stay until the sauce is ready. Repeat as necessary.

Melt the butter over medium heat, add garlic and onion, and saute for a minute or so. Stir in cream and remaining herbs and spices and let simmer for 5 minutes, stirring often. Add cheese a little at a time, stirring constantly, until melted. Turn heat to low, stirring occasionally, until thick and bubbly.

Meanwhile, take 4 small portabella mushrooms and slice them evenly. Lightly saute the mushrooms in butter, garlic, freshly ground pepper, sea salt, lemon juice, and white wine (all to taste).

Squeeze water out of squash noodles and add to sauce (I do this by hand, one handful at a time. Cheesecloth will also work, or any other method you can think of).

Plate the saucy noodles, top with the mushrooms, Parmesan cheese, and parsley. Serve with salad and bread. Enjoy!
Additional Comments:
This one could be made vegan by using soy cheese and adding a little liquid smoke.

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