Many people are making life changing decisions and making plant-based or vegetarian dishes for their primary diet. BBQ Brian crafted this recipe that has an abundance of texture and lot’s of flavour! The carnivores will not miss the meat!
1/4 Spaghetti squash – opened and seeds removed
1-2 Bell peppers or poblano peppers
2-3 Green onions
2-4 TB Olive or Avocado oil
2-3 TB House of Q Peppered Bovine
1/2-1 cup Shredded cheese – cheddar, Havarti, jack or a mix
8-12 Corn tortillas – 6-8″ round (or alternately, prepared tostada shells)
1/2-1 cup Sour cream
2-3 TB Cilantro – diced (optional)
1-3 TS Lime juice (juice from 1/4-1/2 lime)
Prepare your grill for low to medium direct grilling. Prepare the squash by removing the seeds and placing in a bowl. Halve the peppers and remove the seeds and slice the zucchini lengthwise. Place them in the bowl along with the green onions. Add oil and toss to coat. Season generously with Peppered Bovine.
Grill the squash first – it will take the longest to cook face down, flesh towards the heat. After 15-25 minutes, or until the flesh has started to soften, turn over onto the hard skin. Add the peppers, zucchini and onion to the grill. Cook until all are charred and softened. Remove from the grill and let cool so they can be handled.
To prepare the vegetables, cut the peppers, zucchini and onions into strips or bitable pieces. Use a fork to scrape out the flesh of the spaghetti squash and place in a separate bowl. Add more seasoning or even Five Star BBQ Sauce as an option.
Next, brush the corn tortillas with oil and season with Peppered Bovine. Grill on medium heat until they are toasted on both sides and crisp. Careful not to burn them. Remove from the grill and prepare to assemble the dish together.
Starting with a crisp tortilla or tostada shell, smear with BBQ Refried Beans, add a few tablespoons of shredded cheese, a layer of spaghetti squash and then a mixture of the grilled vegetables. If you would like, place back on the grill to warm through or simply finish the dish to eat.
Top with the Grilled Cherry and Tomato Chutney and if you’d like, some sour cream with cilantro. Yum!