Recipe: Coal Roasted Spaghetti Squash and Two Sauces (oven and grill)

COAL-ROASTED SPAGHETTI SQUASH, TWO WAYS

"Most of the recipes in this book can be prepared on either a gas or charcoal grill, but achieving the transformative effect of coal-roasted vegetables requires glowing embers - you just don't get the same flavor without a fire. When finishing spaghetti squash on the grill, the flesh won't visually change much, but the blackened underside imparts a deep smokiness that permeates every strand after it's tossed - even more so on the second day."



"While this recipe requires some advance roasting (the squash needs 30 to 40 minutes in the oven before it's placed on the coals), use that time to fire up the grill, prep a salad, and make one of the two delicious sauce options below."

Makes 4 servings

2 spaghetti squash
Olive oil
Kosher salt and freshly ground black pepper
Aglio e Olio (recipe follows) or Charred Tomato Sauce (recipe follows)

Heat the oven to 375 degrees F (190C).

Halve the squash lengthwise and scrape out the seeds (a grapefruit spoon works well). Lightly coat both sides of the squash with olive oil and generously season the flesh side with salt and pepper. Place the squash cut side down on a baking sheet and roast in the oven until the flesh is just tender, 30 to 40 minutes.

Meanwhile, prepare a charcoal grill for one-zone cooking and build a medium fire.

If you're serving with Charred Tomato Sauce, grill the tomatoes before the squash hits the grill (recipe follows).

When the coals are covered with ash and glowing orangish red with no black remaining (about 35 minutes after you light the coals), place the squash halves directly on the coals, cut side up, and cook until the squash is heated all the way through, about 15 minutes. You'll know it's done when juices begin to surface and bubbles form on top. The tough outer skins will get very black and charred, but they should remain intact.

Use tongs and a spatula to remove the squash from the grill and cool slightly. (Now is a good time to finish making your sauce).

At this point, you can use a fork to loosen the tender squash strands and transfer them to a serving bowl or place each half on a plate. Serve with Aglio e Olio or Charred Tomato Sauce.

CHARRED TOMATO SAUCE

4 plum tomatoes
1 clove garlic
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 tablespoons chopped fresh oregano
Freshly ground black pepper, to taste

Halve tomatoes and grill, cut side down, until charred on both sides, 4 to 5 minutes.

Place garlic and a generous pinch of kosher salt in a food processor and pulse to chop. Add the warm tomatoes (this will help "cook" the garlic so it won't be too sharp) and pulse until combined. Add olive oil, vinegar, oregano, and black pepper to taste and process until combined but not completely smooth. Taste for seasoning and adjust as desired. Refrigerate until needed.

Serve over the warm squash strands (or divide among 4 halves) and top with crumbled goat cheese and chopped fresh parsley. Good with Coal-Roasted Spaghetti Squash (recipe above), Italian sausage and rigatoni, grilled chicken breasts, and as a base for baked eggs.

AGLIO E OLIO

Calling all garlic lovers: This aromatic riff on the traditional garlic and oil pasta dish from Naples is fantastic drizzled over Coal-Roasted Spaghetti Squash (recipe above).

1/2 cup (120m!) olive oil
2 cloves thinly sliced garlic
Grated zest and juice of 1 lemon
Freshly ground black pepper
Flaky salt
Red pepper flakes
Grated Pecorino cheese
Chopped fresh parsley

Heat olive oil and garlic in a small saucepan over medium heat until the garlic sizzles, about 4 minutes. Remove from the heat, cool slightly, and then whisk in the lemon zest and juice.

If you're serving on squash, drizzle the garlic oil over the warm squash strands (or divide among 4 halves) and season generously with freshly ground black pepper; use 2 forks to toss to combine. Top with flaky salt, red pepper flakes, and a shower of grated Pecorino and chopped fresh parsley. Serve immediately with additional grated Pecorino.

Also good with linguine or spaghetti, and drizzled over basic grilled fish.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Food52 Any Night Grilling: 60 ways to fire up dinner (and more) by Paula Disbrowe