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Smoked Spaghetti Squash Alfredo


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Rate this recipe 4.5/5 (2 Votes)


  • 1 large panna de cucina (shelf stable cream)
  • 1-2 cloves of garlic chopped fine
  • 1 stick of butter
  • 1 tablespoon of parsley chopped
  • 1-2 large spaghetti squash
  • Cracker crumbs of your choice
  • 1/2 cup of Romano …..NO KRAFT!
  • 1/2 cup of Parmesan.. NO KRAFT!
  • 2 egg yolks
  • Salt and fresh ground black pepper



Step 1

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!
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.

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