Curry Spaghetti Squash Cakes

Hilary White of The Hil at Serenbe demonstrated this recipe at the Morningside Farmers Market last year. To cook your spaghetti squash, she recommends preheating the oven to 350 degrees. Split the squash in half and place it on a rimmed baking sheet with a little bit of water. Bake it until it’s tender, remove from the oven and cool. Then she takes out the seeds, and scrapes the squash with a fork to release the “spaghetti.” And then she squeezes the spaghetti in a dish towel to remove excess moisture.

Curried Okra

Mary Moore of Cook’s Warehouse demonstrated this recipe at a recent Morningside Farmers Market. I’ve made it twice now, using okra and squash, and then okra and eggplant. It’s an easy recipe to adapt to whatever vegetable is sitting there waiting for you.