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A new vegetarian cookbook is out from two Memphis chefs, popular around the country for their innovative ideas.

Husband and wife team Justin Fox Burks and Amy Lawrence have written, “The Chubby Vegetarian.”

It’s a cookbook even carnivores will love!

the-chubby-vegetarian

This is very Memphis and as easy and accessible as a recipe can be.

We love this and it’s a great way to get kids to eat something like squash that they might not otherwise try.

Spaghetti Squash Ribs
1 medium spaghetti squash

1 tablespoon olive oil

1 teaspoon sesame oil

1 tablespoon BBQ dry rub

1 cup BBQ sauce (warmed)
Preheat your outdoor grill or cast-iron grill pan to high. Cut the squash lengthwise and scoop out the seeds. Cut into 1/2-inch slices and discard the ends. On a large sheet pan, toss sliced squash with the olive and sesame oil and then the dry rub until it’s well coated.

Grill slices of squash for 4 to 5 minutes per side or until cooked through and well-marked by the grill. Arrange slices of squash on a plate and brush with BBQ sauce. Serve more sauce on the side for dipping and some Purple Cabbage Slaw. (Serves 2 as a main dish or 4 as an appetizer.)

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