Smoked Spaghetti Squash Casserole
Rich and creamy with loads of veggies, this dish takes a little effort but is so worth it. It’s easier if you have some of our cheese sauce from our PG Mac recipe in freezer and it is just as delicious without smoking the spaghetti squash. If you like it hot, be sure to add extra hot sauce. This is the perfect side or main for the cozy nights ahead.
Ingredients.
For the Squash
1 spaghetti squash, any size
2-3 tablespoons of Pure Grit Rub
1 tablespoon mustard
For the cheese sauce
2 tablespoons of a neutral oil (such as avocado oil)
3 cloves of garlic, minced
1 shallot, minced
2 (8 oz) packages of your favorite mushrooms
1 (12 oz) package of spinach
2 tablespoons of Pure Grit The Hot Stuff (optional for spice preferences)
Equipment & Pantry.
Steps.
Preheat oven to 375°.
Cut the squash in half lengthwise.
Use a spoon to remove the seeds.
On the ‘meat’ part of the squash, liberally apply the mustard, then massage rub into the squash.
Bake at 375° until tender. OR smoke in stove top smoker on medium heat for 30 minutes or in smoke bag. View detailed smoking directions here.
Take out of oven once the squash meat is tender, let cool for about 10 minutes.
Remove meat from skin and shred into a large bowl.
Make the cheese sauce.
In a large skillet pan, heat up 2 tablespoons of oil.
Once the oil is shimmering add the 3 cloves of minced garlic and 1 minced shallot. Cook until translucent and turning brown.
Add in the 16 oz of sliced mushrooms cook for 2-3 minutes.
Add in 12 oz of spinach in stages, cook for 2-3 minutes, until spinach is wilted.
Add to bowl with squash and then pour in the cheese sauce.
Toss to fully combine.
Put in a casserole dish and bake at 375 for 15-20 minutes - let cool 10 minutes before serving.