Maybe it sounds odd, but this recipe is a boat to flavor island, guys. 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 now satiated, let me just say that sometimes when you think of a possible combination but hesitate, the hesitation isn't always because said combo is weird, you just have nothing in your eating history to base it on. This turned out really good.
ROASTED SPAGHETTI SQUASH W/ TOMATO BACON BBQ SAUCE
Ingredients: 1 spaghetti squash, 2 tbsp. olive oil, 2 cups quartered cherry tomatoes, 6 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 2 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, 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 easily separate it into strands. Add the tomato bacon sauce, toss everything to combine.
4. Plate-up the squash, garnish with some fresh torn kale and a generous grating Pecorino-Romano cheese.