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Spaghetti Squash with Pesto

February 8, 2018

 This week our boxes include organic spaghetti squash from Morningside Farm right here in Ohio! For some, this is a vegetable they cook with often, but for many it is less familiar. Those of you who have never cooked spaghetti squash before will be amazed how delicious it is and how simple it can be to prepare. But what will probably surprise you the most is how after you have experienced spaghetti squash, you may never want to have regular spaghetti ever again. Here's one of my favorite ways to prepare it! 

Spaghetti Squash with Pesto


1 large or 2 small spaghetti squash


1 Tbsp. extra virgin olive oil






2 cups fresh basil (or spinach or kale)


2 cloves garlic


1/4 cup pine nuts (or walnuts) 


2/3 cup extra virgin olive oil


1 tsp. salt


1/2 cup freshly grated parmesan cheese


Preheat the oven to 450 degrees. First thoroughly wash the squash. Then cut the squash in half lengthwise. Use a spoon to scoop out the seeds. You can save them to roast them later if you'd like. Place squash face up on a rimmed baking sheet or in a casserole dish. Brush the flesh of the squash with 1 Tablespoon of olive oil and sprinkle with a bit of salt and pepper. Roast in the oven for 1 hour or until tender. Set aside to cool slightly. 


While the squash is roasting, make your pesto. Combine the basil, garlic and pine nuts in a food processor or blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper and transfer to a bowl. 


Now use a fork to make your spaghetti squash "noodles" simply scrape it with a fork in all directions. The "noodles" sort of magically pull away from the skin. Spoon them into a bowl. Add 1/2 cup or so of pesto to the squash and gently toss to combine. 


And that's it! You can use this is as side dish or a main entree. 







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