This recipe is a boat to flavor island.
I always get tired of the usual spaghetti squash fare and wanted something easy yet super punchy. I was also craving a BBQ pork sandwich but had no pork. My craving is now satiated; let me just say that sometimes when you think of a possible combination but hesitate, the hesitation isn't always because the said combo is weird; you just have nothing in your eating history to base it on. This turned out really well.
"Turns out, this meal went down better than a BBQ pork sandwich and was more nutritious."
Notes:
ROASTED SPAGHETTI SQUASH W/ TOMATO BACON BBQ SAUCE
Ingredients: 1 spaghetti squash, 2 tbsp. olive oil, 2 cups quartered cherry tomatoes, six pieces cooked and crumbled bacon, 1 cup shredded baby kale, 1 tsp. minced garlic, 1/2 tsp. red pepper flakes, 1/4 cup BBQ sauce, 2 tbsp. water, grated Pecorino Romano cheese, salt and pepper to taste.
Serves two well.
1. Preheat oven to 400*. Halve the spaghetti squash and remove seeds. Brush with 1 tbsp. of the olive oil, sprinkle with salt and pepper. Roast cut-side down on a baking sheet for 20-25 minutes, until squash is fork-tender. Set aside.
2. Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the garlic and tomatoes, and cook for 5-7 minutes, until tomatoes are softened and releasing their juices. Add the crumbled bacon, red pepper flakes, water, and BBQ sauce. Cook 5 minutes longer until a thick sauce is formed. Tip in the kale, stir, then remove from heat.
3. Shred the spaghetti squash into a large bowl using a fork to separate it into strands easily. Add the tomato bacon sauce, toss everything to combine.
4. Plate the squash, garnish with fresh torn kale and a generous grating Pecorino-Romano cheese.