Some Quick and Easy Grilling (Healthy Too): Spaghetti Squash and Grilled Chicken

This was a nice meal as it did jnot take terribly long (just over a half hour) to cook, and the results are quite flavorful and it’s an all-around healthy meal.

To start, I took the squash and cut it in half lengthwise. I then score the inside with a fork and then drizzle on some oil, balsamic vinegar, pepper, paprika, lemon/lime zest, and then some parsley. Once cut and seasoned, I put these on the grill, cut side up. Since this takes about 35 minutes to cook, I then had a few minutes to prep the chicken and toss it on the grill as well.


The chicken I initially tossed on the grill unseasoned and cooked both sides slightly. I then applied a mixture of balsamic and honey and cooked until almost done. I then applied my homemade bbq sauce (has stuff like tomoato paste, worcesteshire sauce, ground up garlic, onion, anaheim peppers, amongst other “secret” ingredients). I then cooked until i got a nice slight char on the sauce coating.

While that was going on, I placed some asparagus on the top rack of the grill and basted in a combination of truffle-infused oil and pumpkinseed oil.

Upon removing everything from the grill, I scooped out the squash and plated and then I cut up the chicken and placed on top.



Bacon- What more needs to be said?

With a trip up to Northern New Jersey to visit my parents last weekend, it gave me the opportunity to buy some products I do not normally see or can obtain easily where I currently reside- one of them being Pork Belly. So since I had the opportunity, I decided to give it a go.

With this particular piece, I decided “hey, why not try making my own bacon.” and so I did.

First things first- curing the meat. I’ve read different literatur on curing and salts and there are those specificaly designed for such an instance as to keep the meat a particular color (in this case it would be a pinkish color). Personally I like the all-natural look nor do I have curing salts so I used my mortar and pestle and ground up some of my Moroccan sea salt. I mixed this in with some brown sugar and then poured in some aged whiskey. I took this mixture and brushed it all over both sides of the belly (sort of formed a glaze) and then placed the piece in a 1 gallon ziploc and put in the refrigerator.


Every other day for 1 week I flipped over the bacon. On day 7, I took it out and washed it off in cool water. I then put it on a rack over a tray back in the fridge (fat side up) to dry over night.

On to the good part. I lined a roasting pan with aluminum foil and tossed in a few handfuls of Western Pecan wood chips and some water. I then layed the rack over the pan as to give space between the chips and the meat. I then formed a triangle of foil over the meat (as to not come in contact). I set the oven to 200 degrees and before placing this in the oven, I put the covered pan on the stove top for a quick 2 minutes on high heat to garner some smoke in/around the pork belly.

The belly was then cooked for about 6 hours at which it got up to temperature (150 degrees). I then let it cool down and then wrapped with plastic wrap followed by aluminum foil.