I can’t even tell you how excited I am that our farmer’s market is open for the season! My hope is that I will be able to create and post recipes from my weekly trips to the market. We are also members of a CSA and get a bushel of fresh produce a week along with a dozen farm fresh eggs.
We received a list of fruits and vegetables available to us and we’re so excited! They offer basically anything you could imagine. Even, kohlrabi… which I have never even tried or heard of until I saw a chef use it on a cooking show. We do know that the spaghetti squash, tomatoes, spinach and herbs we get will be put to good use and devoured quickly.
Like in this spaghetti squash bake that I made last night.
Anyone else tempted to say sketti instead of spaghetti? No? Well, like they say, you can take the girl out of the country…
Moving on.
Why spaghetti squash is awesome:
naturally gluten-free | unprocessed | low-carb (diabetic friendly)
pairs well with just about anything (except chocolate, that’s gross) | easy to make | delicious | Source of vitamins A, B-6, K | Also source of thiamin, riboflavin, niacin, folate, pantothenic acid, omega-3, omega-6, potassium
This is such a simple recipe and easy to make ahead for a few nights. If it lasts that long…
INGREDIENTS
2 medium spaghetti squash
1 jar of spaghetti sauce (or marinara)
2 large tomatoes, sliced thin
1 small container of spinach
fresh basil leaves, chopped (About 5 leaves)
1 container mushrooms, sliced
2-3 cloves garlic, minced
1 cup organic shredded cheese
sea salt + cracked pepper, to taste
First pre-heat your oven to 375° F. Cut your spaghetti squash in half, lengthwise and scoop out the guts. Once they are cleaned out, place them face down in a glass baking dish and add about a cup of water. Bake for about 20 minutes or until al dente. Make sure they don’t cook past the al dente stage and turn to mush.
Once they are done, remove from oven and scoop out the squash into a large glass dish.
Then, line the bottom of a glass casserole dish with a thin layer of your spaghetti sauce.
Next, add a layer of the spaghetti squash, spinach, garlic and basil (my basil is invisible.. let’s just pretend it’s there).
Then add the sliced tomatoes in a even layer.
Next, add your sliced mushrooms and a layer of sauce.
Repeat those steps until you fill the dish. Mine was only two layers, but you could do as many as needed.
When the dish is full, top with shredded cheese and place back in the oven for another 15 minutes or until the top becomes bubbly.
Once the dish is done, remove from oven and serve immediately.
This dish is not only delicious, but it’s hearty, filling and packed with flavor. You won’t be disappointed!
Enjoy!