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.
Sorry for being a bit lax the past several days, have been a tad under the weather and thus not much cooking happening. That should change by the weekend though so bear with me in the meantime.
Before taking ill, I was able to create these as part of a weekend meal. I started off by making a simple egg-pasta and rolled it out really thin. I then cut it into small squares.
For stuffing, I halved a spaghetti squash, basted with some oil and spices and proceeded to roast in the oven. In a pan I sauteed some swiss chard that I chopped up finely.
After the squash was roasted I pulled out the strands, added it to the chard, tossed in some asiago and and some romano and cooked until melted in.
After making the filling I pulsated it in the processor to make it a tad more consistent and easier for stuffing the tortelloni. I took a spoon, added some to the center of each square. I then folded them into a triangle, took the two corners from the longer side and wrapped around in a loop separate from the rest of the triangle. To cook, I just tossed them in some boiling water and let cook for about 5 minutes after they started to float.
I made a sauce with some Asiago, Parmesan, and some milk in a saucepan. I then topped the tortelloni with some pumpkin-seed oil.