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.