Lettuce is back! Its company in today’s box looks like most of our summer favorites are still going strong – peppers, eggplant, tomatoes, okra, green beans, cucumbers, and yet another enormous watermelon. And now a second spaghetti squash heralding the soon-to-come delicatas and other hard-skinned squashes of fall.
I am at the beach so my friend Pat is enjoying this week’s box. I brought last week’s watermelon with us so I’m enjoying a bit of Riverview while not at home.
If I had that spaghetti squash with me, I’d make this recipe from Everydayfood.com to take advantage of fresh caught Georgia shrimp. Hope there’ll be another squash in the box when we get back.
Shrimp with Spaghetti Squash
1 spaghetti squash, halved lengthwise
Salt and pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees.
Season squash with salt and pepper and arrange cut-side-down in a baking dish. Add 3/4 cup water and roast until tender. Let cool.
While squash is roasting, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil and season with salt and pepper. Roast until shrimp is cooked, about 8 minutes.
Scoop seeds from squash and discard. Scrape flesh into large bowl and add shrimp and any juices from shrimp roasting pan. Add lemon juice and remaining tablespoon oil. toss and taste for seasoning. Add parsley and serve.
Spaghetti Squash Salad with Chick Peas
I also like this idea from Cook’s Country magazine.
1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
6 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 teaspoons grated lemon zest plus 7 teaspoons juice
1 (15-ounce) can chickpeas, rinsed
2 ounces feta cheese, crumbled (1/2 cup)
1/2 cup coarsely chopped fresh parsley
4 scallions, sliced thin on bias
2 tablespoons chopped toasted pistachios
Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.
Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.
Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.