Spaghetti-Squash Primavera

September has arrived and you may begin to notice the early fall squash in your CSA shares or at your local farmer’s market.  I really enjoy spaghetti squash but it doesn’t last very long in the field or at home so use them up quickly.  If you are lucky enough to score one of these (see picture below if you are not sure what they look like) I will give you some tips here on how to prepare it for optimal enjoyment! It is called Spaghetti Squash due to it’s spaghetti like strand flesh once it is cooked.  To cook a spaghetti squash: preheat your oven to 350 degrees. You will need a sharp knife and a strong hand as they are not very easy to cut.  Cut the squash in half long-ways and scoop out the seeds.  Place the cut halves cut-side-down in a glass baking dish with about a half inch of water. Place the squash in the oven and bake for about 30 to 40 minutes (strands should scrap away from the skin when it is done).  Cool the squash completely while still in the skin.   While the squash is cooling, prepare the recipe below for a wonderful end-of-summer treat.

Yield 4 servings.

Picture of just harvested Spaghetti Squash:

 

Ingredients:

1 Medium sized spaghetti squash (cooked and cooled)

1 medium red onion (chopped)

2 cloves of garlic (minced)

1 medium zucchini squash (chopped)

1 medium sweet red pepper (chopped)

3/4 cup of halved cherry tomatoes (just picked if possible – halved)

2 cups baby spinach leaves

About 12 ounces of a thick pasta sauce (if you are using homemade or a thin sauce cook it down a bit by simmering on the stove – watery sauces tend to make the squash mushy)

2 sprigs of fresh oregano (or 1 teaspoon of dried oregano)

one quarter cup of fresh basil leaves (minced)

Salt and pepper to taste

Sprinkle of non-dairy mozzarella-style non-dairy cheese

 

 

Directions:

While the squash is cooling, heat a skillet to cook the vegetables.  Cook the onions and garlic until translucent, then add peppers and zucchini.  Cook peppers and zucchini until just soft, then add cherry tomatoes, oregano, basil, salt, pepper and cook another 3 minutes.  Remove the vegetables from the skillet and drain.  Cover and set aside.  Reheat the skillet on medium-low.  Use a large fork and scrap the now cooled strands from the squash down to the skin.  Add a tiny bit of oil or water to the skillet then add the squash strands.  Keep stirring to heat through.  As you are stirring, gradually add in spinach.  Cover and cook an additional 2 minutes (or until spinach wilts).  Turn off the skillet and add half the sauce (reserve the other half for self-serve) and then add the cooked vegetables.  Sprinkle the non-dairy cheese on top, cover and heat in the oven for 5 minutes on 350 degrees.   Serve and enjoy!