From Our Farm
Eggplant, Japanese
Peppers, Jalapeno – Tricolor Mix
Persimmons, Heirloom
Potatoes, Kennebec
From Our Partners
Cucumbers – Watsonia
Grapes, Muscadine – Watsonia
Onions, Scallions – Tendwell Farm
Squash, Spaghetti – Clem’s Organic Garden
Tomatoes, Heirloom – Clem’s Organic Garden
Try out this great recipe we found around the web that feature items from your CSA share:
How to Prepare Spaghetti Squash
Ingredients:
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
Instructions:
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Tip: If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half.
Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes to make it easier to cut.
Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.
Then, cut the squash in half and proceed with the recipe!
Recipe adapted from: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/#wprm-recipe-container-77304