“We are shaped and fashioned by what we love”
- Spaghetti Squash – All Shares
- Potatoes – All Shares
- Peppers (Bells, Italian Frying, Hot Wax, Cayenne) – All Shares
- Mini Tomatoes – All Shares
- Slicing Tomatoes – All Shares
- Eggplant – All Shares
- Green Beans – All Shares
- Cilantro – All Shares
- Summer Squash – Half Shares Only
- Cucumbers – Full Shares Only
- Fennel – Full Shares Only
- Watermelon – Full Shares Only
- Okra – Full Shares Only
- Lettuce – Full Shares Only
Crop of the week – Spaghetti Squash
Summer is slowly transitioning into autumn, which means some changes on the farm. Some crops have had wonderfully prolific and long seasons while others are burgeoning and begging to be put into the boxes. Spaghetti Squash has been patiently growing and curing in the fields, waiting for its moment to shine. This week is that moment.
Spaghetti squash gets its name from its flesh that when cooked, resembles the namesake pasta. It is high in carotene (the more orange the better) which is good for your vision. It is a low calorie food, averaging about forty-two calories per cup.
There are many ways to prepare spaghetti squash, but my favorite way is to halve it, scoop out the seeds, drizzle with oil and salt, and bake it. It is a simple recipe but really highlights the delicate sweetness of the squash. Its shape and size make it a perfect vehicle for stuffing. A seasoned ground meat, with rice or any grain you have on hand, and some onions, peppers, or other ingredients from the box or your pantry can go right inside that halved squash. You can use the stringy flesh as a pasta substitute, and with some tomato sauce on top, would make a great dinner.
The options are endless when cooking with such wonderful ingredients, and it has been my pleasure to convey what little I know about the bounty of the harvest. Have a great week!
Some Recipes To Try:
- 2 pound spaghetti squash halved and seeded
- 2 Tbsp extra virgin olive oil or as needed
- 1/2 tsp salt
- 2 Tbsp freshly grated parmesean
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
- **Added note** This is a really easy recipe to play around with and add other things you may like!
|Prep Time||15 minutes|
|Cook Time||40 minutes|
- 1 spaghetti squash halved and seeded
- 2 Tbsp olive oil - divided or more as needed
- 1 clove garlic, or more to taste minced
- 1 large bell pepper chopped
- 2 medium tomatoes chopped
- 1 tsp dried basil
- 3/4 cup chevre, or other soft goat cheese crumbled
- salt and freshly ground pepper to taste
- 3 Tbsp dried bread crumbs or more to taste
- 3 Tbsp butter, or more to taste cut into small cubes
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.