Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
So enjoyed receiving two cantaloupes and a watermelon in yesterday’s box. And another spaghetti squash, this one a little bigger than last week’s That’s the way it goes with vegetable – small to medium to big!
Spaghetti squash is the first of the hard-shelled squashes to be ready each year. Soon there’ll be delicata (unless all this rain causes a crop failure), then acorn, then butternut …. and a whole world of fun varieties at your local farmers market.
There’s great basic information about spaghetti squash at https://grassfedcow.com/
I have to recommend this spaghetti squash pie (so good I have sent it to you all at least twice before!). https://grassfedcow.com/
We ran this recipe for spaghetti squash in the AJC last year and it’s absolutely delicious. Probably you’re already doing something like this, but this might inspire a small tweak in your own recipe. I’m making this tomorrow, but using the slicer tomatoes from the box. They’ll work fine, just be a little more “saucy” than Romas.
La Casa Italian Grill’s Spaghetti Squash with Fresh Vegetables and Marinara Sauce
1 (3-pound) spaghetti squash
1/4 cup olive oil, divided
Salt and pepper
6 Roma tomatoes, diced
1 medium red onion, sliced
1 cup marinara sauce
1/4 cup heavy cream
Grated Parmesan and chopped basil, for garnish
Preheat oven to 350 degrees.
Cut squash in half and scrape out seeds. Drizzle cut side with 2 tablespoons olive oil and season with salt and pepper. Place squash cut side down on a parchment lined baking sheet. Bake 35 to 45 minutes or until squash is tender. Remove from oven and allow to cool enough to handle.
In a large skillet, heat remaining 2 tablespoons olive oil. Scrape squash out of shell and add to pan. Add tomatoes and onion and saute over medium heat 15 minutes. Stir in marinara sauce and cream and simmer 15 minutes. Remove from heat and arrange on serving platter or divide among serving plates. Top with grated Parmesan and chopped basil. Makes: 8 cups
Per 1-cup serving: 183 calories (percent of calories from fat, 53), 3 grams protein, 21 grams carbohydrates, 2 grams fiber, 11 grams fat (3 grams saturated), 10 milligrams cholesterol, 169 milligrams sodium.