We apologize that there is no sign-in sheet today because the files on Christy’s computer are not currently accessible. If you are due to double up we trust that fact so please do so. We apologize for the inconvenience. We will be back to normal next week! Enjoy your produce!
Christy and Tom
Store In The Fridge
spaghetti squash - Path Valley Farms
strawberries-Papa's Orchard
rhubarb -Path Valley Farms
mixed beets- Tuscarora Organic Coop
Roasted Spaghetti Squash
1 Spaghetti Squash (Medium size)
1/4
Cup Chopped garlic
1/6 Cup Extra Virgin Olive Oil
1/8 Cup Chopped Basil or other favorite herb
S& P As needed
Oven Temperature: 375
Cooking Time 2 ½ Hours
Take Spaghetti Squash, wash and dry off. Place in a shallow baking pan. Add ¾” of water and cover baking dish with foil.
Roast squash for 2 hours.
Remove pan from the oven and let the squash cool slightly (maybe 20 minutes).
Split each squash vertically in ½. Remove the seeds and scoop out the mid-section and set aside.
In a large sauté pan, on medium heat, add the olive oil and garlic. Slightly brown the garlic and then add in the squash. Sauté for about 5-8 minutes until done. Add Salt & Pepper to taste. Sprinkle with Basil, toss and serve hot.
Awesome Recipe For Strawberry Rhubarb Galettes Here
With thanks,
christy and tom
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