Creamy, Spicy BBQ Spaghetti Squash with Beef Heart (or Chicken) Casserole

Harvesting is in full swing here on the farm.  Not only are we pickling, dehydrating, and freezing veggies, but we are also selling them.  Last weekend, I spent a few hours with my youngest daughter meeting so many new people at the Bridge City Farmer’s Market while selling our chemical free veggies and goat milk soap.  We had beets, green beans, cucumbers, summer squash, zucchini, collard greens and Swiss chard.

As veggies come on during the year, we will be adding them to the repertoire of things to sell.  This week the spaghetti squash is ready and will be available for purchase either at the farmer’s market on Saturday or directly from the farm.

Many people haven’t tried spaghetti squash and don’t purchase it because they don’t know how to prepare it.

It can be intimidating to try and prepare something you have never had, so I thought I would provide a recipe for ya and a couple of links to others (click HERE) as well.  We had some leftover beef heart (we are tired of the same old recipe, so it was time to get creative) that had been cooked in the Souve Vide, but if that makes you squeamish, you can use chicken.

1          medium spaghetti squash (about 21⁄2 pounds)

1          chopped cooked beef heart (click HERE to learn how to cook heart) or rotisserie chicken

2          cloves garlic, minced

1          teaspoon garlic powder

1          teaspoon fine sea salt

1/2       teaspoon red pepper flakes

1⁄4       teaspoon black pepper

1          BBQ sauce or make your own

3          large eggs, whisked

¼         cup chopped pickled jalapenos

 

Instructions

1. Preheat the oven to 425 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the squash with olive oil and sprinkle with salt and pepper.  Cook until the squash pulls easily away from the skin.  Remove from the oven and allow to cool so that you can handle it.
2. Grease an 8×8 glass baking dish. Use a fork to remove the spaghetti squash threads then place them in a bowl. Add the chopped beef heart/chicken, garlic cloves, garlic powder, salt, red pepper flakes, black pepper, and bbq sauce to the bowl and mix well.
3. Add eggs and mix until combined. Pour mixture into the greased dish.
4. Top casserole with chopped pickled jalapeños.
5. Place in oven and bake for ½ hour. Don’t let it cook too long or it won’t be creamy.
6. Let sit for 10 minutes before spooning out.

Serve with homegrown green beans and enjoy!