Prep Time: 40 mins
Total Time: 1 hr
Servings: 4 servings
Ingredients:
- 1.8 kg spaghetti squash, halved lengthwise and seeded
- 15ml olive oil
- 0.6g kosher salt
- 480ml heavy cream
- 30g unsalted butter
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- 65g grated Parmesan cheese
- Freshly ground black pepper, to taste
- Italian parsley or fresh basil leaves, for topping as needed
Instructions:
1. Prepare the Squash:
- Preheat oven to 190°C.
- Place squash halves cut side up on a foil-lined, rimmed baking sheet.
- Drizzle with olive oil, rub to coat, and sprinkle with salt. Turn squash cut side down.
2. Bake:
- Bake until tender and lightly browned, about 45 to 50 minutes.
- Remove baking sheet from the oven and carefully flip squash cut side up. Let cool slightly.
3. Prepare the Alfredo Sauce:
- Increase oven temperature to broil with the rack about 15 cm from the heat source.
- In a medium pot, bring the cream to a simmer over medium heat.
- Reduce heat to medium-low and simmer, stirring often, until liquid is reduced by about half, around 20 to 25 minutes.
- Remove from heat and stir in the butter until melted. Add the cannabis oil, mixing well to incorporate.
4. Combine with Squash:
- Using a fork, shred the squash flesh into spaghetti-like strands.
- Transfer the strands to a large bowl, reserving one squash skin on the baking sheet (discard the other skin).
- Add the cream mixture, half of the Parmesan cheese, and freshly ground black pepper to the squash strands. Toss to combine.
5. Broil:
- Transfer the mixture to the reserved squash skin and spread evenly. Top with the remaining Parmesan cheese.
- Broil the squash until the cream is bubbly and lightly browned.
6. Serve:
- Top with additional black pepper and garnish with basil or parsley as desired.