Smoked Sausage Alfredo w/Spaghetti Squash
Spaghetti Squash Covered in a Rich Meaty White Sauce
Ingredients
Let's get cooking!
-
Instructions
- Place 12 inch pan on medium heat
- Cut up the smoked sausage into 1/4 inch slices
- Put once tbsp of Beef Tallow in pan and toss in smoked sausage
- Fry up the sausage until it starts to get some color (not to long)
- Dice the onion
- Take out the sausage but leave as much oil in the pan as possible
- Add 1 tbsp of beef tallow to pan and toss in the dices onions
- Cook for about 5-8 min stirring a few times in-between
- Cut up mushrooms
- Cut spaghetti squash in half, then scoop out the seeds and guts. Sprinkle a little salt on and cook in an instant pot or oven. Instant Pot: cut side down on rack. 1 cup water. 7 min cook. manual release. Oven (start this before you cook the sausage): on rack cut side down for 40min at 400°F.
- Push onions to one side. Add in 1 tbsp of beef tallow, mushrooms and garlic cloves.
- Cook for about 3-5min then mix onions and mushrooms all together and continue cook.
- Add garlic salt, black pepper and sausage back in. Mix.
- Add cream cheese and parmesan cheese mix and cook for 2 min.
- Add basil and then heavy cream. Bring to low boil and then reduce to low and simmer until thicker.
- Take your spaghetti quash out of the instant pot and spread on tray. Squeeze dry with paper towel.
- If you made spaghetti squash in oven, place in serving dish and cover.
- By this time your alfredo should be ready and thick. Give a another stir and put on top of spaghetti squash. Add Maldon Sea Salt Flakes to taste.
- Enjoy!
Equipment
-
Equipment
Check out the products used below and purchase if you need:
Alfredo, sausage, meat, protein, spaghetti squash, quick, low carb, keto, smoked
