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First Spaghetti Squash Supper

Posted by Tammy Chapman on

Here is our first roasted spaghetti squash of the year!  Roasted, and wonderful!  We shred it from here in the skin and it looks like beautiful yellow spaghetti!  I have my own favorite recipe for over the squash.  You could make it all veggy, but I use venison sausage (our own) so it is very low fat.  We don't like red sauce over our squash, so I make my own alfredo sauce with cauliflower(Tim is dairy free) and it is so creamy and delicious!  I am going to share this easy recipe with you today.  It is cold and rainy here and I feel like I am in slow motion.  I hope you get a chance to try this.  Trust me...SO GOOD!

Spaghetti Squash with Homemade Alfredo Sauce (dairy free)

1/2 and clean your squash.  I brush mine with Organic Olive Oil and pop it into a 450 oven for 45 minutes.  Let it rest and use 2 forks to shred into "spaghetti".

While squash is roasting: Brown your meat (if using) and add a large tub of sliced portabella mushrooms.  Use more mushrooms if not using meat.  Sauté mushroom/meat mixture and add 3 heaping Tbsp of minced garlic, 2 Tbsp Italian Seasoning, 1 Tbsp Onion powder.  When meat is not pink, cover and turn on low to simmer. NOTE:  Your choice of meat...Italian sausage is nice, but hamburger works too.  I have also used diced/shredded chicken. 

Cauliflower Alfredo Sauce:  In a blender, cube 6-8 Tbsp of butter and place it in the bottom of the blender.  Add a large Tbsp of minced garlic.  Use a large bag (16 oz) of cauliflower.  Do not microwave!  It dries it out.  Place cauliflower in a sauce pan with water and bring to a boil.  Turn it down to Lo and cover.  Let it simmer for double the amount of time recommended.  You want the cauliflower to be soft and moist.  When it is easily poked with a fork, drain it and pour it hot into the blender.  Cover blender and let sit for a few minutes for butter to melt.  Add 1 cup of your choice of milk (I use Coconut Milk).  Blend.  It will be very thick and may not all blend.  Add another cup of milk and blend again.  You want it creamy but pourable.  Sometimes I add a little more milk, depends on what you like.  Drain pan of meat drippings and pour the blender Alfredo Sauce over the meat/mushroom mixture.  I add black pepper to taste and let simmer while I shred the squash.  Plate the squash as you would pasta, ladle Alfredo Sauce over squash and top with Parmesan Cheese.  ENJOY!

Tim can tolerate butter and I use a soy cheese for him.  Please make this recipe your own!  We love it!

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