Spaghetti Squash Covered in a Rich Meaty White Sauce
Ingredients
1lbs smoked sausage link
1ea large onion
4oz mushrooms
3tbsp beef tallow or ghee
1cup heavy cream
1/4cup cream cheese
1/4cup parmesan cheese
1/2tsp black pepper
1tsp garlic salt
4gloves garlic
1tsp dried basil
1ea large spaghetti squash
fancy salt to taste
Let's get cooking!
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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
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Equipment
Check out the products used below and purchase if you need:
