September/October 2017 THE SCOTTISH RITE JOURNAL 23
Add pumpkin puree, vanilla extract and
Slowly ladle small amounts of hot
liquid to the egg mixture while whisking
constantly. After a few ladles have been
added you can add hot liquid in a slow
stream, continuously whisking until all
ingredients are incorporated.
Pass mixture through a wire sieve into
a clean bowl and with rubber spatula
pressing and solids . Skim any foam
off the surface and slowly pour into
prepared baking dishes .
Place baking dishes in water bath and
bake in a 350-degree oven for 1 hour or
until a knife or skewer comes out of the
custard center clean .
Remove from oven and cool baking
dishes on a wire rack . Refrigerate
overnight or a minimum of 8 hours.
Roasted Spaghetti Squash
& Shrimp Alfredo with
9 spaghetti squash
1/2 cup olive oil for brushing
Fresh black pepper
16 lbs. peeled raw shrimp
8 cups heavy cream
12 garlic cloves, minced
2 cup butter, unsalted
11 cups Parmigiano Reggiano cheese.
2 tsp. freshly grated white
peppercorns (I prefer black
peppercorns and am not so
concerned about the dark color
added to the sauce)
1 tsp. cayenne pepper
1 tsp. Himalayan salt or kosher salt
1 cup. flat Italian parsley, finely
2 bunch sweet basil, julienne
1/2 cup flat leaf Italian parsley, finely
1/4 cup shallot, minced
2 tsp. fresh garlic, minced
2 tsp. Kosher salt
1/4 cup Fresh lemon juice
2 tablespoons fresh lemon juice
Directions to roast spaghetti squash:
Pre-heat oven to 375°F. Cut the spaghetti
squash in half lengthwise and remove
seeds by scraping with a large spoon.
Brush the flesh with oil and then season
generously with Himalayan salt and
freshly cracked black pepper. On baking
sheets place the squash halves cut-side
up . Roast until fork-tender, about 40
minutes . Let cool slightly and gently
scrape with a fork to remove stringy flesh.
Directions for Alfredo Sauce:
Melt butter in a large pot over
medium heat . Add the onions
and sauté until translucent . Add
minced garlic and sauté for a few
minutes more being careful to
not burn garlic .
Add cream and bring to just
a simmer, stirring constantly
with a whisk . Do not boil. Remove from
heat and gradually add cheese stirring
constantly. Add cayenne pepper, parsley,
and basil and season to taste with salt
Directions for garlic butter: Place in
airtight container. Can be stored in
refrigerator for one week .
In a bowl mix all ingredients and
reserve for sautéing shrimp.
Assembly: Heat alfredo sauce to a
simmer and ladle over warm spaghetti
squash and toss gently. Sauté shrimp
in smaller batches with a few Tbsps. of
garlic-butter and when center of shrimp
just turns opaque add to the alfredo
and toss to incorporate .