Fall Spiced Spaghetti Squash Alfredo with Smoked Salmon

servings2 addedSeptember 2020

• 1 medium spaghetti squash
• 8 – 12 ounces hot smoked salmon, chilled (I really like maple garlic for this recipe)
• 1 medium shallot, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper, to taste
• 2 – 3 tablespoons capers with brine
• 1 teaspoon dry French thyme
• ½ cup heavy cream
• 2 – 3 ounces shredded Parmesan, plus a bit to sprinkle on plate
• Kick-ass quality balsamic vinegar. Something old and thick.

1. Split the spaghetti squash, remove seeds.
2. Place cut side down on a sheet pan in a 375°F oven for 45 minutes or until it yields easily to a knife.
3. Remove and cool when done (this is great to do the day before and store in fridge).
4. Cut squash into ¼s, and trim off dried ends (they are tough). Scoop into a bowl, and lightly toss the squash so it begins to separate into strands.
5. Heat a large non-stick skillet over medium-high heat. Melt butter and olive oil in pan.
6. Add shallots and a pinch of salt when butter/oil is hot. Cook until starting to turn translucent.
7. Add the ground spices to the pan - continue to cook to toast the spices. This will smell awesome.
8. When shallots start to brown on the edges, add the squash to the pan, and gently flatted so as much squash as possible comes into contact with the spiced oil. Keep the heat on and toss the squash every 30 seconds or so to ensure even browning and oil/spice saturation.
9. Add the capers and dry thyme. Toss and cook 30 more seconds.
10. Reduce heat to medium, pour in heavy cream, and move pan in circular motion to coat all the squash. You will see the cream take on the colors of the spices. Keep doing this until you have a beautiful, even pumpkin/brown colored sauce.
11. When the cream starts lightly bubbling, turn off the heat and stir in the shredded Parmesan.
12. To plate, place a portion of the squash alfredo on a plate in a mound, drizzle balsamic, sprinkle on Parmesan and place a portion of chilled salmon on top. The warm/cool contrast is very nice, so do not be tempted to heat up the salmon before plating.