Spaghetti Squash with Sofrito and Beans

I have heard sofrito is to Latin and Puerto Rican cuisines as the trinity is to Cajun cuisine. So many recipes I have collected from recipe boards and Pinterest start with sofrito. As I understand it each Puerto Rican family has their own sofrito recipe. Sofrito is usually a saute of onions, garlic, peppers, cilantro and tomatoes. It is added to everything from stew to beans. I have always wanted to try it for myself. This week I decided to finally give it a try. A long time ago during an online search, I saw a menu item called Spaghetti Squash with Sofrito and Beans. There was just a description no recipe or photo. For some reason it has been in the back of my mind as something I wanted to try one day. Well now I have gone and done it. And it is really good too. I love sofrito! It adds a sweet and tangy flavor to the beans. Dear sister remarked that it was similar to caponata. The onions, peppers, garlic and tomatoes really sweeten the sauce. The olives and capers add zippy acidity. This sofrito and beans is delicious on the spaghetti squash but I think it would be great in so many other ways. I think it would be great over rice, it would make a great side, a dip with corn chips or a filling for tacos or empanadas. I look forward to more experimenting with sofrito.

Spaghetti Squash with Sofrito and Beans

Serves 4

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 green pepper, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

2 medium tomatoes, chopped

1/2 cup cilantro, chopped (plus more for garnish)

8 oz. can no salt added tomato sauce

1-1/2 tsp. Sazon seasoning

3/4 tsp. kosher salt, or to taste

1/4 tsp. black pepper, or to taste

1/8 tsp. red pepper flakes, or to taste

1 can low sodium black beans, drained and rinsed

1 can low sodium red kidney beans, drained and rinsed

1/4 cup pimiento stuffed olives, sliced

1 Tbsp. capers

2 small spaghetti squash

Directions

Heat a 3-1/2 quart saucepan over medium high heat. Add olive oil, onion, green and red peppers; sauté until onion is translucent. Add garlic, continue to sauté until fragrant. Add tomatoes, cilantro, tomato sauce and seasonings, stir to combine and bring back to a simmer. Add beans, olives and capers, cover and simmer on low while preparing the squash. Taste for seasoning and adjust if necessary.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each squash or half separately). When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper.

To serve: Top each spaghetti squash half with a serving of sofrito and beans. Garnish with additional cilantro if desired.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Reasons To Skip The Housework: STH Link Party
God's Growing Garden: Tuesday with a Twist
Spatulas On Parade: Wonderful Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Ramblings of a (Bad) Domestic Goddess: Healthy Living Link Party

Chicken Stroganoff Spaghetti Squash

This Chicken Stroganoff is a recipe I have been making for years. It originated as a Weight Watchers recipe. Over the years I have made it with more or less of the ingredients. I have used chicken broth and chicken bouillon. It always turns out great. I think it has a lot going for it. It is the flavor combination. I love the creamy tangy sauce with the chicken, onions and mushrooms. The sour cream, mustard and red wine vinegar is what makes the dish special. Those ingredients are what transforms plain old chicken, onions and mushrooms into stroganoff. This sauce is so delicious just on it's own. I usually serve it over no yolks egg noodles. SO GOOD! But I thought it would be great on spaghetti squash. Well, it was FINE. Spaghetti squash did not add anything or take anything away from this sauce. It was a nice low carb meal but the star is still the Chicken Stroganoff. So try it over egg noodles, rice, veggie noodles, spaghetti squash or even in a baked potato. Just give it a try.

You know what is NOT FINE? These pictures! I am having trouble with my camera at the moment. I think the battery is going bad. It doesn't seem to hold a charge for very long. Every time I turn it on I have to reset the date stamp, flash, etc. I think it changed some other settings too. All these pictures are really sad, but I have been wanting to share this recipe with you for a long time. So I went for it. I am not hung up on perfect at the moment. HA HA! It's still about cooking and sharing food.

Chicken Stroganoff Spaghetti Squash

Makes 4 servings

Ingredients

1 large spaghetti squash

1 Tbsp + 1 tsp vegetable oil, divided

16 oz. boneless skinless chicken breasts, sliced

12 oz. sliced mushrooms

1 medium onion, quartered and sliced

2 cups low-sodium chicken broth

1 Tbsp. all-purpose flour

4 Tbsp. light sour cream, plus more for garnish

1 tsp. red wine vinegar

1 tsp. Dijon-style mustard

Kosher salt, black pepper and red pepper flakes, to taste

Parsley, chopped for garnish(optional)

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

To prepare stroganoff: Slice chicken breast against the grain into 1/4” thick slices. Season with salt, black pepper and red pepper flakes. In large skillet, heat 1 tablespoon olive oil; add chicken.  Cook over medium-high heat, stirring frequently, until golden brown.  Remove chicken from skillet; set aside.

In same skillet, heat remaining teaspoon olive oil; add mushrooms and onions.  Cook stirring frequently, until all liquid has evaporated and onions are golden brown. Sprinkle with flour and continue to stir until flour is incorporated and no longer smells like flour.

Slowly add chicken broth to skillet, stirring constantly to deglaze the bottom of the pan. Bring liquid to a boil over high heat and reduce heat to a simmer.  Continue to simmer about 10 minutes, stirring frequently until desired thickness (like a gravy).

Add reserved chicken stirring into broth mixture; simmer until heated through about 5 minutes.  Remove skillet from heat; stir in sour cream, vinegar, mustard, and pepper. Taste for seasoning and adjust if necessary.

Serve chicken and sauce over spaghetti squash. Garnish with additional sour cream and chopped parsley(optional). Also delicious over egg noodles or as a stuffing for baked potatoes.

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Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Home-style Beef Spaghetti Squash

This is another quick weeknight meal. Dear sister and I put this together weeks ago and marveled how similar it taste to the spaghetti sauce we grew up on. It has that same slow simmered flavor but it is fast. It tastes as if it has been cooking all day long. It was so good we made it again tonight. I think it is the mushroom pasta sauce and the olives that makes this sauce so similar to the sauce of our childhood. That flavor combo is definitely what makes this a comforting home-style meal for me. But the best part is, this recipe is healthy and on the table in less than 30 minutes. Serving the sauce over spaghetti squash lowers the carbs, if you are counting them. We felt really good about that. It means we can have it more often. I will be keeping this recipe and the ingredients on hand for a future easy comforting meal. I hope you will too. 

Home-style Beef Spaghetti Squash

Serves 4

Ingredients

1 lb. extra lean ground beef

1/2 yellow onion, finely diced

1/2 green bell pepper, finely diced

24 oz. jar of mushroom pasta sauce                                                   

2.25 oz. can of sliced black olives, undrained

Black pepper, to taste

Red pepper flakes, to taste

2 small spaghetti squash

Kosher salt, to taste

Parmesan cheese, to garnish

Directions

Heat a dutch oven over medium high heat. Add ground beef, breaking it up with a spoon, stirring until brown. Season with black pepper and red pepper flakes. Add onion and bell pepper, continue to cook until onions are translucent and peppers begin to soften. Add pasta sauce, olives and 1/2 cup water; bring to a simmer. Simmer over low heat while preparing the spaghetti squash.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 7 minutes. Let cool 5 minutes (You may have to cook each squash separately). When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper. To serve spoon sauce over spaghetti squash and garnish with Parmesan cheese.

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Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Dizzy Busy & Hungry: Wine'd Down Wednesday

Tuna Puttanesca Spaghetti Squash

I must be going through a spicy phase. Today for lunch I made a spicy puttanesca sauce to pour over spaghetti squash. The first time I heard of puttanesca sauce was on a Rachael Ray show. She had a colorful story about how certain ladies would put a pot of this intoxicating sauce in the window to draw people in. Traditional puttanesca sauce begins with melting anchovies, garlic and red pepper flakes into olive oil. It is delicious! But it was also Rachael Ray who I first saw substitute tuna for the anchovies. It bumped up the protein in the sauce, by the way also delicious. I have been making both for years. I have made Rachael Ray's recipes, I have made my own one pot pasta, I even made a Tuna Salad Puttanesca Style. It was just recently that I thought about serving it over spaghetti squash. I made it chunky style using no salt added diced tomatoes with garlic, oregano and basil. After all the other ingredients like tuna, olives and capers will add a saltiness to the sauce. It turned out delicious. I used 1/2 teaspoon of red pepper flakes and it is nice and spicy. If you are sensitive to spicy you might start with 1/4 teaspoon and add more after tasting. I love the vermouth because it adds a herb note in the background, but you can always use a little white wine if that is what you have on hand. Don't be afraid of the tuna; this sauce is not fishy, it is just spicy, savory and delicious. I hope you will give it a try. Besides you never know who might follow the aromas to your kitchen?

Tuna Puttanesca Spaghetti Squash

Yield: 2 servings

Ingredients

1 small spaghetti squash

1 Tbsp. olive oil

1/4 to 1/2 tsp. red pepper flakes (to taste)

2 garlic cloves, minced

5 oz. can tuna, drained

1 oz. vermouth

14.5 oz. can no salt added diced tomatoes with garlic, oregano and basil

2.25 oz. can sliced black olives, drained

2 tsp. capers, drained

Kosher salt and black pepper, to taste

Parmesan cheese, shredded

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 7 minutes. Let cool 5 minutes. When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper.

Heat a 2 quart saucepan over medium high heat. Add olive oil, red pepper and garlic; sauté until fragrant. Add tuna and stir breaking up any large pieces. Add vermouth, tomatoes, olives and capers. Season with black pepper and simmer about 10 minutes. Serve over spaghetti squash and garnish with parmesan cheese.

Linking to:
Dizzy Busy & Hungry: Wine'd Down Wednesday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites
Ms. enPlace: See Ya in the Gumbo
Creating Silver Linings: Corn-free Every Day Link Party
Anyonita Nibbles: #tastytuesdays
Back to the Basics: Tuesdays with a Twist

Thai Turkey Spaghetti Squash

I mentioned in the past that I have been experimenting with turning my Pork Noodle Salad recipe into a spaghetti squash dish. Well I have made it several times and I think I have settle on the final recipe. My struggles have been with the dressing and seasoning of the squash strands. I wanted them to have flavor but not be swimming in the dressing. I tried to use less dressing but then the squash was bland. The trick is to make the squash first, dress it with the dressing and set aside while everything else is prepared. That way the flavor has time to absorb into the squash. Then when serving try to drain as much of the dressing out as possible. It is delicious! I have made it with both turkey and pork, both are great. The meat has a spicy lightly sweet sauce. I love the combination of the hoisin and garlic chili paste in the sauce. This dish has all the flavor and texture of the original dish. In this case the spaghetti squash is a great substitute for rice noodles. I love all the fresh Thai garnishes too. You just can't beat the cilantro and onions with the savory, spicy, sweet, and tart flavors.

Thai Turkey Spaghetti Squash

Yield: 4 servings

Ingredients

1 spaghetti squash

1/4 cup rice vinegar

1 Tbsp. sugar

3 Tbsp. lime juice

2 Tbsp. water

1 Tbsp. fish sauce

1/2 cup red onion, sliced

1/2 cup thinly sliced green onions

1/3 cup chopped fresh cilantro

1 Tbsp. hoisin sauce

1 tsp. rice vinegar

1 tsp. fresh ginger, minced

1/2 tsp. garlic, minced

1 tsp. fish sauce

2 tsp. garlic chili paste

1 Tbsp. canola oil

1 lb. lean ground turkey (or pork)

1/4 tsp. salt

1/8 tsp. black pepper

1/4 cup peanuts, chopped

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

In a small bowl prepare the dressing, combine the 1/4 cup vinegar and next 4 ingredients (through fish sauce) pour over squash strands toss well. Top with some of the red onion, green onions and cilantro, toss again and set aside.

Combine hoisin and next 5 ingredients (through garlic chili paste). Heat oil in a skillet, brown turkey seasoning evenly with salt and black pepper. Add hoisin mixture; continue to cook until well combined. Using a slotted spoon, divide squash into four bowls (or return to the squash shells) and top with turkey mixture. Garnish each bowl with more of the red onion, green onions, cilantro, and peanuts.

Linking to:
Carole's Chatter: Food on Friday - Coriander, chervil & chives
Ms. enPlace: See Ya in the Gumbo

Asian Spaghetti Squash

I sort of feel the same about spaghetti squash as I do lettuce wraps. I always feel like I am doing something great for myself when I prepare it; so healthy and low carb. This recipe was inspired by a Taste of Home recipe for Asian Spaghetti. It was so good, but I was making it too often. So adapting it to a veggie side dish with all the same great flavor seemed necessary for me. I have to admit at first bite I thought no I like the original. But once it cooled a little I really really liked it. This dish is more about Asian flavors and the spaghetti squash. I really enjoyed the squash, it wasn't all about the sauce on top. This is great as a light meal or as a side. It would be wonderful with grilled fish, chicken or pork. I plan to add shrimp next time, I think it would be brilliant. I did experiment with the leftovers and let me tell you it is great cold or re-heated. I LOVE it with an over easy egg and Sriracha on top! It is the recipe that keeps on giving. You could make it on the weekend and have at least three different lunch options during the week. Definitely a keeper.

Asian Spaghetti Squash

4 to 6 Servings

Ingredients

1 spaghetti squash

8 oz. fresh mushrooms, sliced

1-1/2 cup fresh sugar snap peas

1 cup shredded carrots

1 Tbsp. canola oil

1/4 cup reduced-sodium soy sauce

a heaping 1 tsp. garlic chili sauce

1 teaspoon sugar

1/2 tsp. Sesame oil

4 green onions, sliced and divided

2 tsp. sesame seeds, toasted

Optional garnishes:

Sriracha sauce, to taste

More sesame seeds

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

In a small bowl, combine the soy sauce, garlic chili sauce, sugar and sesame oil.

Heat oil in a wok or large skillet over high heat. Add mushrooms, snow peas and carrots stir for a few minutes until veggies are tender crisp. Pour soy sauce mixture over vegetable mixture and toss to coat. Remove from heat; add spaghetti squash and half of the green onions toss to combine. To serve remove to a platter and sprinkle with remaining green onions and sesame seeds.

Got Leftovers?

Also delicious as a cold salad with or without a splash of rice wine vinegar.

AMAZING! reheated with a over easy egg and Sriracha on top.

The running yolk adds a great richness to the squash strands.

Last but not least reheat in low sodium chicken broth with a shake each 

of white pepper, onion powder, garlic powder and kosher salt. 

It is warm and "Ramen" like. The mushroom flavor
is so obvious in the broth. So good!

***UPDATE 10.31.2014***
Tried re-heating in broth as above and topping with the egg and Sriracha. Ooooo! Really really good! Umm umm ummm!!!

Linking to:

Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites
Ms. enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This weekend?
Creative K Kids: Tasty Tuesdays
Back to Basics: Tuesdays with a Twist
Yesterfood: Treasure Box Tuesday

So what have I been doing?

I am still here! Still cooking, just not developing any new recipes lately. I have cooked some tried and true recipes and a few of other bloggers recipes. I finally worked my way through the haul of veggies from Ed Lester Farms. I smothered the cabbage with pork like we do for New Year's Day. I did cook it without salt. It was surprisingly delicious. My no-salt family member was very happy. The only thing I did different was eliminate salt, add one minced garlic clove, some celery seed and replaced Tony's with Extra Spicy Mrs. Dash. I enjoyed this one with or without salt. I did snap a few photos. Not my best work. I so need to photograph this dish properly in the new year.

Next I made a Turnip Stew without salt. I did add some carrots, new potatoes and mushrooms because I only had 3 lbs. of turnips. It was good but needed the lift of salt in my opinion. I did add a tablespoon of sherry vinegar which helped a lot but I was afraid to add too much and turn off the salt shakers in the family. This was a hit with my no-salt family member and the salt shakers. That is once they shower the stew with some salt. Sorry no photos.

I also did do some experimenting with a Thai Pork Spaghetti Squash. It was delicious. This one I made just for me and it was great leftover. I did not add additional salt but so many of the condiments in the recipe have sodium. I used my Pork Noodle Salad recipe and substituted spaghetti squash for the rice noodles. I took pictures for you but I want to play around with the dressing on the squash before I post the recipe.

Finally I made Peasant Soup with the leeks from Ed Lester Farms. Again because I love my family I tried cooking this soup without salt. This was a fail for me. It so needs salt. Low or no sodium soups have proved to be a stump-er for me. I am going to have to research for a solution. I guess it is because of the high water content in soup? If you have some helpful tips please share.

Now for what is next...First Father's Day! We have burgers and grilled corn on the menu for sure. I have a dessert surprise planned. But more on that later.

Second, I went back to Ed Lester Farms today. They were super busy and had even more produce to share. They also had a bubble machine going! I felt like a kid waiting in line to pay for my veggies. They also had an antique truck parked out front and lots of big farm equipment. This is a great family experience. A little something for everyone. I brought home heirloom tomatoes, green tomatoes, cucumbers, Italian snap beans, eggplant, poblano peppers, sweet purple peppers, corn, zucchini and squash. Not sure exactly what I will be creating this week. But I see a cucumber tomato salad and maybe a new Chili Relleno Taco in the near future. Who knows? Come back and see.

Cincinnati Chili with Spaghetti Squash

This chili recipe is all about a new cooking technique for me. Cincinnati chili has a very fine texture. The beef appears as if it has been finely ground. When it has actually been simmered from its raw state in water rather than browned first. This goes against everything I have ever been taught. Since I was very young and learning to cook, I was always told to brown the beef until almost all the liquid in the pan has evaporated. But to achieve the fine silky texture of Cincinnati chili you dissolve the raw beef in water before you subject it to heat. This is how you might make chili for hot dogs, chili fries, etc. Having this new knowledge opens up many new possibilities. What if I apply this technique to my other chili recipes or to an Italian meat sauce?

Another unique thing about Cincinnati chili is its flavor. It almost has Greek influences? Definitely not the Tex Mex chili I grew up eating. It is delicious with warm spices like allspice, cloves and cinnamon. You can adjust the seasoning to suit your taste. I researched a lot of recipes. All used different amounts of spices. I tried to use an average or the most common amount. It turned out great. I decided to break with tradition and serve it on spaghetti squash. But I went for broke on the toppings. I used all the traditional toppings. You could make a pot of this chili and satisfy any number of tastes. It would be wonderful on pasta, rice, hot dogs, potatoes as well as spaghetti squash. This one is a keeper.

Cincinnati Chili with Spaghetti Squash

Serves 8

Ingredients

2 lbs lean ground beef

3-1/2 cups water

1 medium onion

4 cloves garlic

2 Tbsp. chili powder

1 tsp. allspice

1/4 tsp. cloves

1 tsp. cinnamon

2 Tbsp. Worcestershire Sauce

2 Tbsp. unsweetened cocoa powder

2 bay leaves

1 (15 oz.) can tomato sauce

1 Tbsp. tomato paste

2 Tbsp. apple cider vinegar

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

2 tsp. cumin

1 Tbsp. sugar

1 tsp. celery salt

1 tsp. kosher salt

Directions

Add beef and water to a Dutch oven, stir until the beef almost melts into the water. The beef will be in very small pieces. Place onion and garlic in a food processor and pulse until finely diced. Add onion mixture to the pot. Turn the heat to medium and stir in all remaining ingredients. Bring to a simmer and simmer uncovered for 25-30 minutes. Stir often to prevent scorching, the meat tends to sink to the bottom of the pot. Remove bay leaves and taste for seasoning, adjust if necessary. Serve over spaghetti squash and top with any additional toppings you like.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes, season with salt and pepper; then using a fork pull squash into strands.

Toppings:

In Cincinnati, they serve the chili over spaghetti. There are additional toppings you can use to finish off your chili. If you want to know how to order in Cincinnati, this is what you need to say:

Two-way: spaghetti and chili
Three-way: spaghetti, cheese and chili
Four-way: spaghetti, cheese, onions and chili
Five-way: spaghetti, cheese, onions, beans and chili 

In my kitchen, all the toppings appeal to me. So...

My-way: spaghetti squash, cheddar cheese, onions, kidney beans, chili and pickled jalapenos

Linking to:
Ms. enPlace: See Ya in the Gumbo
Tumbleweed Contessa: 2014 Super Bowl and Chili Party
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
It's Your Life: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Get Him Fed Fridays
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Miz Helen's Country Cottage: Texas Star Chili Cook Off 2014

BBQ Spaghetti Squash with Pulled Chicken

I was first introduced to spaghetti squash at a Weight Watchers meeting. We always cooked it in the microwave and topped it with spaghetti sauce. Very delicious! It does not taste like pasta. So don't believe people who boast that claim. But it is very, very good and a great low carb alternative. 

Well I think dear sister and I have found a better way to cook spaghetti squash. It was her idea, we were at her house and she asked can we grill the spaghetti squash? I didn't know so I turned to Google. I found a how-to on Livestrong.com and we gave it a try. It is so much better than the microwave. The microwave method produces a lot of water in the squash strands which inevitably thins out the pasta sauce. The grill produces perfect strands with a slightly nutty flavor. They are moist but do not thin out the pasta sauce. Just perfect. Sister decided she likes it best on it's own as a side with butter and Parmesan. She is right it is delicious that way. But I still think it is great topped with all kinds of sauces.

This is the second time I tried the grill method. I had BBQ Spaghetti on my mind. So I took a leftover roasted chicken from Mom's and turned it into BBQ Pulled Chicken to serve over grilled spaghetti squash. It turned out so good. I like all the extra veggies in the chicken. The chipotle tomatoes add a lot of smoke and spice without drowning everything in BBQ sauce. The Sweet and Spicy Rub and basil add a sweet touch too. In the photos I show whole leaves of basil but I tore them up on my serving. I liked the occasional bite with the sweet fresh herb. This recipe could easy serve four to six depending on the size of the squash and chicken you use. I had a small squash and a large chicken, so I have some pulled chicken left. I sure wish I had another spaghetti squash.

BBQ Spaghetti Squash with Pulled Chicken

Serves 4 to 6

Ingredients

For the Spaghetti Squash:

1 Spaghetti Squash

Vegetable oil

Sweet and Spicy Rub for Salmon (recipe below)

For the Pulled Chicken:

1 Tbsp olive oil

1 onion, chopped

1 green bell pepper, chopped

1 garlic clove, minced

1 (15 oz) can diced tomatoes with chipotle

1/2 cup Hickory BBQ sauce (I used KC Masterpiece)

1/2 cup water

1 roasted chicken, meat pulled from bones

1 tsp Sweet and Spicy Rub for Salmon (plus more for a garnish)

Fresh Basil, torn

Directions

In a 3 quart pot, heat olive oil on med-high heat. Add onions and peppers sauté until they begin to soften. Add garlic and sauté a minute more. Add tomatoes, BBQ sauce, water, chicken and rub. Bring to a boil, reduce heat to low and continue to simmer covered until ready to serve.

Pre-heat grill to high heat for 10 minutes, and then turn it down to medium heat to cook the squash. While pre-heating the grill, wash the outside shell of the spaghetti squash, cut the squash in half lengthwise and scoop out the seeds.

Rub the cut-side with vegetable oil and sprinkle with Sweet and Spicy Rub before placing it on the grill. Place the squash cut-side down directly on the grate. Cook the squash for 20 minutes. Flip squash cut-side up after 20 minutes. Cook another 20 minutes checking for doneness on occasion. Check the squash by touch the inside with a fork to see if the fibers are cooked and ready to pull apart. Remove from grill.

When squash is cool enough to handle, cut each half in half. Place each quarter on a plate and pull the squash into spaghetti like strands. Top each with pulled chicken and garnish with more Sweet and Spicy Rub and torn basil leaves. Serve!

Sweet and Spicy Rub for Salmon

Ingredients

2 Tablespoons Brown Sugar

1 Tablespoon Chili Powder

1 teaspoon Cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

In a small bowl, mix all the rub ingredients until combined.

Note: This rub is great on the Cedar-Planked Salmon recipe found here. Also delicious on grilled chicken and pork. Absolutely amazing on popcorn!

Linking to:
Buns In My Oven - What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
The Tumbleweed Contessa: Chicken - Saturday Dishes Linky Party
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita's Nibbles: Tasty Tuesdays
Carole's Chatter: Food on Fridays - Leftovers