Spicy Spaghetti Squash Alfredo

• Vegetarian
• Gluten free

• Produce

  • 1 Spaghetti squash

• Baking & Spices

  • 2 tsp Cayenne pepper
  • 1 tsp Paprika, smoked

• Dairy

  • 1 stick Butter, salted
  • 1 cup Heavy whipping cream
  • 2 cups Parmesan

Found on dirtyfloordiaries.com

Description

Ingredients

• 1 Spaghetti Squash
• 1 stick Salted Butter
• 1 cup Heavy Whipping Cream
• 2 cups Parmesan (MUST be freshly grated, do not use pre-shredded)
• 1 teaspoon Smoked Paprika
• 2 teaspoons Cayenne Pepper (You can increase or decrease this amount according to your tastes)

Directions

• This part is up to you. A roasted spaghetti squash is sweeter tasting but takes an hour. A microwaved spaghetti squash takes about 13 minutes but you have to really get a lot of holes in it to make sure it doesnt explode. Heres the scoop on both: To Roast: Option A: Poke holes in spaghetti squash and roast whole at 350* for 1 hour. Allow to cool for about 10 minutes before cutting open and removing seeds. Carefully remove seeds then use fork to pull strands out of the squash. Option B (for people with sharp knives) Cut off both ends and cut in half lengthwise. Scoop out seeds and Rub with olive oil and place face side down on a baking sheet. Bake at 350* for an hour. Use fork to pull the strands out of the squash. To Microwave: Poke a butt-ton of holes in your spaghetti squash with a fork making sure the tines go all the way into the squash. My rule of thumb is four to five stabs down the length of the squash all the way around the squash. Lots of stabs. Imagine your worst day ever while attacking your squash. It helps. Place the squash in a dish and cook it in the microwave for 13 minutes. Allow to cool slightly before cutting in half lengthwise to carefully remove seeds from the inside of the squash. Use fork to pull the strands out of the squash.
• Over low heat, melt butter into heavy whipping cream. Do not rush this process, the butter will separate. Low and slow is the key.
• Turn burner off and whisk in cayenne, smoked paprika, and salt. When fully combined, stir in parmesan until thick sauce forms.
• Scoop spaghetti squash into a bowl and pour one cup of alfredo sauce over the spaghetti squash, tossing to combine. Put the remaining alfredo sauce in a gravy bowl and serve on the table so guests can add more sauce should they want or need it.