Spaghetti squash is a super easy paleo substitute for your normal starch and you could even skip the meat and make this vegan. For this recipe – we’ve flipped it on its head with a Szechuan lamb twist.
We went with Boomtown’s Ingenue Belgian White Ale. As one of the first couple can releases of this notable DTLA brewer, and a favorite local brew of our chef – Ingenue is clean and crisp with a dry finish and citric notes that fantastically balance with the lamb and cut the spice of the Szechuan peppercorn and Chinese five spice in our Spicy Szechuan Black Vinegar. Also, for this recipe, we went with a beer with a low IBU since the sauce is reduced to combine flavors – beer with a higher IBU tends to get bitter when making a reduction.
TIPS: Depending on the size of your spaghetti squash, your cook time can range from 30-60 minutes.
HARDWARE Sheet pan, Medium saucepan, Medium mixing bowl
YIELDS 3-5 servings
PREP & COOK 45-60 minutes
READY IN 45-60 minutes
1 jar Just Add Beer Szechuan Black Vinegar
1 can (16 ounces) Boomtown Ingenue or your favorite Belgian White Ale
1 medium Spaghetti Squash
1 can (7.4 ounces) Straw Mushroom
1 can (8 ounces) Shredded Bamboo Shoots
1 pound Ground Lamb
1 medium Red Onion
1/2 teaspoon Sesame oil
1 bunch Scallion
1/4 pound Pecorino Romano
Salt & Pepper to taste
STEP 1: MAKE SAUCE + SIP YOUR BREW
Combine 1 jar Just Add Beer Szechuan Black Vinegar + 12-ounces of Boomtown Ingenue or your favorite Belgian White Ale. POUR YOURSELF a 4-ounce taster before you start cooking – take advantage of that Tall Boy!
STEP 2: PREP
Preheat oven to 450 degrees. Half the spaghetti squash and scoop out seeds and squash goop so the inside surface of the squash is smooth. Dice onion. Open and drain cans of straw mushrooms and bamboo shoots.
STEP 3: ROAST SQUASH
Brush the spaghetti squash liberally with vegetable oil and Just+Add Beer sauce mixture. Season with salt and pepper. Transfer squash to oven on sheet pan with inside facing up.
Set timer for 30 minutes and then check every 10 minutes roasting until soft to the touch of a fork and individual strands of squash are easily removed.
STEP 4: COOK MEAT & MAKE RAGOUT
While the squash is roasting, cook-up the lamb meat and ragout.
Over medium high heat, brown ground lamb with salt and pepper to taste. Once meat is browned, remove the meat from the pan with a slotted spoon and set aside.
Use the leftover lamb fat to sauté the remaining ingredients seasoning with salt and pepper to taste, starting with the onion, then the mushrooms, then the bamboo shoots. Once you have caramelized all of the vegetables, add the ground lamb back to the pot.
Add the Just+Add Beer sauce mixture and stir thoroughly releasing any cooked on particles on the bottom of the pan. Simmer for 30 minutes.
STEP 5: COMBINE, SERVE & SIP
In a large mixing bowl, add spaghetti squash. Season squash with salt, pepper and 1/2 teaspoon of sesame oil (optional). Add lamb ragout and combine thoroughly with squash. Serve with grated Pecorino, sliced scallion and pickled Fresno chile (optional).