Who’s Your Farmer?
This is Charlie from R & R Farm in Easton, NY, just about 25 miles north of the Albany, NY area, and he introduced me to spaghetti squash this past weekend at the Troy Waterfront Market. I have to admit, I have always wanted to try it but have never really known how to prepare it. But low and behold, the $2 squash became dinner for night #2 and it was so easy and very delicious.
Going Local: Liz’s Day 2
Breakfast was a pre-run peach and a post-run maple flavored sheep’s milk yogurt from Old-Chatham Sheepherding Company.
Lunch was a big fresh greens and veggie salad topped with a few cloves of pickled garlic from Saratoga Garlic. I also had a handful of carrot sticks and side serving of potato salad.
Mid-afternoon I snacked on some more edamame.
As mentioned above, dinner was all about figuring out how to use this squash. So, I ended up taking the advice of a friend and decided to do something simple and just bake it. To prep the squash I cut it in half, scooped out the seeds* and placed the 2 halves face down in a baking dish. Baked it at 350 for 30 minutes. Then after it had cooled enough to touch, I shredded the inside of each half with a fork into a saute pan with a some olive oil, salt and pepper. I cooked everything on medium until heated through. Just before taking it off the heat I stirred in some chopped fresh basil and just a tad of shredded chedder cheese. It was great, but after I finished eating and read Rhaya’s Day #2 post, I thought it would have been great to add some chopped fresh tomatoes too!
*After scooping out the seeds I cleaned them off and tossed with a little olive oil and salt and then put them on a baking sheet in the oven with the squash for about 10 minutes. Yum!
