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Roasted spaghetti squash and clams

Roasted spaghetti squash with clams poached in a white wine and olive oil broth with spinach. Topped with roasted Roma tomatoes and pecorino Romano. All done on the egg.
Large BGE & mini stepchild. 
The damp PNW 
image.jpg 1.2M
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Comments

  • Looks great! I need to figure out how to do spaghetti squash.
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  • BOWHUNRBOWHUNR Posts: 1,433

    ^:)^ ^:)^ ^:)^

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • travisstricktravisstrick Posts: 4,781
    Great combination. Looks very good.
    Be careful, man! I've got a beverage here.
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  • How did you do the spagetti squash?
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  • Impressive cook =D> =D> =D>
    Eggin in SW "Keep it Weird" TX
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  • GriffinGriffin Posts: 6,768
    Never cooked sketti squash before, not sure I've ever had it. Would love some more details on how you cooked it all. Looks delish.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • JYerbyJYerby Posts: 2
    I have cooked spaghetti Squash. I cut it in half, scraped out the seeds, brushed with olive oile and cooked at 350 or so until it felt tender poked with a fork. Then just scrape it out of the shell with a fork and serve. You could add some butter and/or parm chesse like I did if you want to.
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  • EggcelsiorEggcelsior Posts: 10,986
    Another way to tell doneness is to see the flesh separating from the skin of the squash. Roast it after cutting in half and brush with EVOO or butter after scooping out the junk(like any gourd). You can fill this cavity with aromatics or saute and mix them in after shredding. Don't put any acidic foods in while roasting, because it will ruin the "spaghetti" texture and make everything mushy. Roast @350-375 for 30-40 minutes.

    Otherwise, poke a bunch of holes in it with a fork or skewer and bake whole @ 375 for around an hour.

    It makes a great low-carb alternative to pasta for those that are looking for those types of recipes.
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  • Basically I cooked it like everyone here suggested. Cut in half, de-seed, brush with olive oil, s & p. grilled face down direct at about 400 to get some char. After it had some good marks I moved it to foil still face down and cooked another 20-30 minutes until the outer shell was soft and pliable. Then just scrape out the flesh. Was really fantastic with the broth from the pouch of clams, veges, spices, and wine and is a nice, healthy alternative to traditional pasta. Made the lady very happy.
    Large BGE & mini stepchild. 
    The damp PNW 
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