B-b-q Recipe
roasted spaghetti squash, local BBQ rub, sweet potatoes, kale, sweet corn, red cabbage slaw, house croutons, Charlie’s Select Rendezvous BBQ sauce, cashew ranch
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Ingredients
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Main Ingredients
Seasonings and Sauces
For Slaw
Method
Preparation of Spaghetti Squash
- 1
Roast the Spaghetti Squash
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
Preparation of Sweet Potatoes
- 2
Bake the Sweet Potatoes
Wash and scrub the sweet potatoes. Poke holes in them with a fork, then place them on a baking sheet. Bake in the same oven at 400°F (200°C) for 40-50 minutes or until soft when pierced with a fork. Once done, let them cool slightly before peeling and dicing.
Preparation of Kale
- 3
Sauté the Kale
Wash and chop the kale into bite-sized pieces. In a large skillet over medium heat, add a splash of olive oil. Once hot, add the kale and sauté for about 5-7 minutes until wilted and tender. Season with salt and pepper to taste.
Preparation of Corn and Slaw
- 4
Cook the Sweet Corn
If using fresh corn, remove the kernels from the cob. In a small pot, add the corn and simmer in boiling water for about 5 minutes. Drain and set aside.
- 5
Assembly
- 6
Combine Ingredients
In a large serving platter, layer the roasted spaghetti squash, sautéed kale, diced sweet potatoes, and cooked sweet corn. Drizzle with Charlie's Select Rendezvous BBQ Sauce and finish with a generous dollop of Cashew Ranch. Top with the red cabbage slaw and croutons for added crunch.
