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!

Posted in Going Local by Liz on September 17, 2007 | Permalink | No Comments

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