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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

tmcalister ·

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  • Spaghetti Squash BGE style

    Spaghetti Squash

    Split squash length-wise and clean out the seeds.  Coat the exposed squash with olive oil.

    Set up Egg with direct heat at approx 375. 

    Place squash flesh-side down for approx 15-20 minutes to get a little char going on the flesh.

    Use oven-mitts to move both pieces of squash onto a piece of aluminum foil (pierced) and still flesh-side down. 

    Cook approx another 30 minutes until the shell-side is soft when squeezed. 

    Let it cool down and then rake out of the shell with a fork. 

    Top this just as you would a pasta, with marinara, parmesan cheese, or whatever your preference. 

     

    Cheers--to healthy eating!!!