Bourbon Smoked Chef's Blend, Entrées, Pure Cane Sorghum, Recipes, Salads and Sides, Uncategorized

Roasted Spaghetti Squash Featuring Bourbon Smoked Chef’s Blend

Roasted Spaghetti Squash Featuring Bourbon Smoked Chef’s Blend
Prep Time: 10 minutes
Cook Time: 60 Minutes
Total Time: 1 hour and 10 minutes

1 large spaghetti squash, or two smaller ones ( between 4-5 pounds total )
2 tablespoons: olive oil
1/4 cup: Bourbon Barrel Aged Sorghum
3 tablespoons: Bourbon Smoked Chef Blend

Method of Prep:
Preheat oven to 350 degrees Fahrenheit.

With a sharp chef’s knife, carefully remove the spaghetti squash’s stem portion by cutting an inch or two from the top, creating a flat surface.

Place the newly-cut flat surface on a cutting board and cut squash in 1/2 longways. Remove seeds with a spoon or ice cream scoop and discard.

Place both halves of the squash on a parchment-lined baking sheet and coat the insides with a drizzle of olive oil.

Next, sprinkle the Bourbon Smoked Chefs Blend, followed by a drizzle of Bourbon Barrel Aged Sorghum.

Bake in oven for 45-minutes or until tender.

Top with Barrel-Aged Herb Butter

*The cooking time may vary depending on the size and thickness of the squash.

When ready to eat, shred the squash with two forks.

Reheat Instructions: Microwave for 5-10 minutes until hot or reheat in an oven at 300 degrees Fahrenheit for 20 minutes on a heat-safe pan.

Chef Loreal Gavin says: The squash should have a golden, caramelized hue and a texture that when you pull the stringy flesh from the sides of the skin, it pulls away easily. Try this squash with my compound butter recipe.


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