I usually incorporate spaghetti squash as the noodles for meatballs. But we made this camping, and as I looked around my kitchen I saw cilantro, corn and avocado—not very spaghetti-like ingredients. I was trying to picture how to incorporate everything in an appealing way and I came up with placing goat chops on a fried bed of spaghetti squash surrounded by the chopped onions, tomatoes, corn, and garlic. The goat and squash have a maple-balsamic glaze that balanced perfectly with the salt and oil on the vegetables, and also with the kick I gave the dish with some roasted red pepper flakes.
Goat Chops with Maple-Balsamic Glazed Spaghetti Squash
1 spaghetti squash
1 clove garlic
2 large heirloom tomatoes
1 ear of corn
1 small, spicy pepper
2 goat chops
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
Red pepper flakes
Preheat the oven to 400. Halve the spaghetti squash and place them in a pan half filled with water, seed side down. Roast until the squash is tender, about 30 minutes or so, when it’s done let it cool for a bit, and then scrape the seeds out. Scrape out the fleshy inside of the squash and set aside in a bowl.
In the mean time, chop the onion and sauté it in olive oil over medium high heat. Add the spicy pepper, corn and garlic and cook for another few minutes. Finally, add in the chopped tomatoes. Let this mixture cook for about eight minutes, then set aside.
Season the goat chops with oil, salt, and a drizzle of maple syrup and balsamic. Mix the rest of the maple syrup and balsamic in a bowl for later use.
Sear the goat on medium high heat on both sides to your desired doneness. Then, using your hands, form the spaghetti squash into rounds and set them in the same pan you seared the meat in (I just moved the chops to the side to keep them warm). Drizzle a few spoonfuls of the maple balsamic glaze on the spaghetti squash rounds. After a few minutes, flip the patty. The glaze will caramelize on the bottom, but make sure your pan isn’t too hot so nothing burns.
Assemble the squash on a plate, set the chop on top of it and spoon on the tomato corn mixture. Add a bunch of cilantro and a shake of red pepper flakes. I also made a melted goat butter, cilantro, and red pepper mix to drizzle on top of the finished plate. This tastes great and looks really nice.
Glazed Spaghetti Squash with Cinnamon Greek Yogurt
With the extra spaghetti squash and glaze I made this light, delicious dessert. I cooked the squash the same way as described previously, but added a little more glaze so that the squash balls were coaand caramelized all over. Then I added a dollop of Greek yogurt and a sprinkle of cinnamon. Simple and delicious.