We have been eating meat free a lot this week. In spite of the tornado. we have been able to harvest a few wonderful veggies: tomatoes, peppers, cucumbers, squash.
Garden Fresh Spaghetti Squash
OK, so the spaghetti squash I actually bought, but most everything else was from the garden.
Ingredients: Spaghetti squash, tomatoes, peppers, yellow squash, cloves of garlic, pine nuts, olive oil, sea salt, fresh basil, fresh oregano, feta and Parmesan cheese.
Since it was just my daughter and I eating that night, we only used half of the spaghetti squash, but a whole one would feed 4.
To cook the spaghetti squash, I cut a slit in the rind and microwaved until it was soft enough to cut in half. Then I cut it in half, laid it face down in a shallow pan of water and microwaved for 20 minutes.
Meanwhile, I fixed a sauce with a variety of yellow and red chopped tomatoes, yellow squash, a sweet bell pepper from the garden, a couple of small cloves of garlic chopped – all fresh from the garden. I sauteed them all in olive oil and seasoned to taste with sea salt. Just as the squash was becoming tender, I added the fresh herbs and the pine nuts.
I removed the spaghetti squash strands from the spaghetti squash with a fork after it had sat and rested (out of the pan) for a few minutes. It’s very hot! Be careful. I just scraped it out onto individual plates and then topped with the sauce. We added the cheese at the table according to individual tastes.
I wish I had taken pictures because this was a gorgeous meal! It tasted incredible too!
-- Weather When Posted --
- Temperature: 85°F;
- Humidity: 61%;
- Heat Index: 88°F;
- Wind Chill: 85°F;
- Pressure: 29.9 in.;