Disclaimer: In a recent post I did, our longtime friend and staff member
SmokinAl
told me to keep the posts coming. Far be it from me to defy a directive from a staff member so this one is all his fault
Our good friend clifish posted his Italian themed spaghetti squash boats a few days ago and they looked amazing. In that thread he threw a friendly little challenge my way so I just had to accept it Spent a couple days thinking which direction to go with these and considered several options. A couple of the thoughts were Greek themed but I'd never eaten spaghetti squash so wasn't sure how they would turn out. I strongly considered basically a gyro in the squash complete with the seasoned meat, onions, tomatoes, tzatziki sauce, and feta cheese with the squash being the "pita bread". In the end though I went Tex Mex because Cliff mentioned that he'd thought about going that direction....and we love us some Tex Mex around here.
The boats cleaned out and on the grill to pre-cook. I cleaned more of the stuff out of the storage hold on my boats to add more goodies. Grill running about 425.
While the squash is on the grill I cut up a couple of center cut pork loin chops. Into a skillet with some of my Mexican spice mix and a touch of Sazon Goya
Lightly cook the pork and add Ro Tel tomatoes with green chilies
Let that simmer a bit till you have a nasty looking mess in the skillet
Squash off the grill after about 40 minutes. Starting to soften up and developing a nice buttery texture.
Line the bottoms with Monterrey Jack cheese
Load them full of the meat and tomato mixture
Fresh chopped onions and jalapenos
A generous helping of Queso Oaxaca
Drop the grill temp to about 400 and the squash boats back on
20 minutes or so and they are hot throughout and the cheese starting to brown up. Time to pull them.
I'm liking this so far
Once again, all the ooey, gooey melted cheesiness
And this is why these are called "spaghetti squash"
All I can say is WOW!! What a fantastic meal. Never having eaten spaghetti squash before I honestly feel like I've missed out on a lifetime of great food. They are just amazing. A soft buttery texture and flavor that is beyond what I can describe. Not a strong flavor or something really distinct, just a nice, mellow, well-rounded, and appealing flavor. As Cliff noted, these could be taken so many different directions that you're unlimited in combinations of ingredients. After having them, I think the next round is gonna be something Greek themed that I'd originally thought about. Y'all gotta try these, and Cliff....thanks for posting as well as the friendly challenge. This is one for the record books my friend.
Well, that's all. Gonna run now and leave you to your regularly scheduled program.
Robert
Our good friend clifish posted his Italian themed spaghetti squash boats a few days ago and they looked amazing. In that thread he threw a friendly little challenge my way so I just had to accept it Spent a couple days thinking which direction to go with these and considered several options. A couple of the thoughts were Greek themed but I'd never eaten spaghetti squash so wasn't sure how they would turn out. I strongly considered basically a gyro in the squash complete with the seasoned meat, onions, tomatoes, tzatziki sauce, and feta cheese with the squash being the "pita bread". In the end though I went Tex Mex because Cliff mentioned that he'd thought about going that direction....and we love us some Tex Mex around here.
The boats cleaned out and on the grill to pre-cook. I cleaned more of the stuff out of the storage hold on my boats to add more goodies. Grill running about 425.
While the squash is on the grill I cut up a couple of center cut pork loin chops. Into a skillet with some of my Mexican spice mix and a touch of Sazon Goya
Lightly cook the pork and add Ro Tel tomatoes with green chilies
Let that simmer a bit till you have a nasty looking mess in the skillet
Squash off the grill after about 40 minutes. Starting to soften up and developing a nice buttery texture.
Line the bottoms with Monterrey Jack cheese
Load them full of the meat and tomato mixture
Fresh chopped onions and jalapenos
A generous helping of Queso Oaxaca
Drop the grill temp to about 400 and the squash boats back on
20 minutes or so and they are hot throughout and the cheese starting to brown up. Time to pull them.
I'm liking this so far
Once again, all the ooey, gooey melted cheesiness
And this is why these are called "spaghetti squash"
All I can say is WOW!! What a fantastic meal. Never having eaten spaghetti squash before I honestly feel like I've missed out on a lifetime of great food. They are just amazing. A soft buttery texture and flavor that is beyond what I can describe. Not a strong flavor or something really distinct, just a nice, mellow, well-rounded, and appealing flavor. As Cliff noted, these could be taken so many different directions that you're unlimited in combinations of ingredients. After having them, I think the next round is gonna be something Greek themed that I'd originally thought about. Y'all gotta try these, and Cliff....thanks for posting as well as the friendly challenge. This is one for the record books my friend.
Well, that's all. Gonna run now and leave you to your regularly scheduled program.
Robert