I am most happy that I introduced spaghetti squash to my dad. In late summer/early fall, his garden patch is filled with melons and squash, but the squash are usually the butternut and acorn variety. Then about 10 years ago, I saved the seeds to a spaghetti squash and made a request for him to grow some the following year. Prior to that, I was not so familiar with it myself. But S.O. (who was a low-carb fanatic when we met) was telling me how it makes a great low-carb alternative to pasta. So these days, dad supplies me with all the spaghetti squash we can eat.
Now make no bones about it; this is not the fork twirling/puckered lip slurping/real deal s’ghetti from our youth. Definitely it could have never worked for the candlelit kiss scene in Lady & the Tramp. But these beautiful delicate strands are mighty tasty in their own right, and are just as capable of doing just about anything a noodle can do.
At first, I served it by tossing with a little marinara or olive oil, garlic and maybe some parmesan. But then Spaghetti Squash Pad Thai popped into my head one day, and that has become one of our favorite dishes.
S’ghetti-Q Squash is a BBQ version, with rich and hearty barbecued ground beef (or whatever ground meat you want to use) that is placed on a bed of golden sweet spaghetti squash. Then it is topped with a melty mountain of cheddar cheese. Can we say yummmm!
For tips on cooking spaghetti squash, watch my episode of How to Prepare Spaghetti Squash.
- 1 pound ground beef, pork or turkey
- ½ teaspoon salt
- 1 small onion, chopped
- 1 small jalapeño, minced
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon mustard seed
- ⅔ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 small spaghetti squash, cooked*
- garlic salt to taste
- shredded cheddar cheese for garnish
- Brown ground beef in a large nonstick skillet over medium high heat, stirring often, for 3 minutes. Add salt, onion and jalapeño and continue to cook 4-5 more minutes or until beef is no longer pink; drain well. Return to skillet. Add cumin, paprika and mustard seed and cook, stirring constantly, for one minute. Stir in ketchup, Worcestershire sauce and honey. Reduce heat to medium low and continue to cook until heated throughout, another 7-8 minutes or so.
- To serve, scrape spaghetti squash with a fork and place strands on a serving platter. Sprinkle with garlic salt and toss. Top with beef mixture and garnish with cheddar cheese.
Recipe by Jazzy Gourmet Cooking Studio at http://jazzygourmetblog.com
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.
Linked to these fabulous parties.
Mom always said it is nice to share!