A friend sent a text message requesting this recipe today, so I thought I'd share it. Spaghetti Squash is sold at many farmers markets, and more recently, grocery stores too. The name comes from the noodle like quality of its tasty cooked insides. It's just as versatile as pasta, but won't sit in your stomach if you over eat (as I always do).





Spaghetti Squash w/veggies

1 medium spaghetti squash
2 tblspn olive oil
1 red onion (diced)
2 cloves garlic (crushed)
1 cup kalamata olives
1/2 cup dry white wine
3 tablespoons red wine vinegar
1 tblspn dried basil (or 1/4 cup fresh)
1 tblspn dried parsley (or 1/4 cup fresh)
salt/pepper to taste
parmesan cheese

Any/All of the following (all chopped):

1 zucchini
1 cup white mushrooms
1 yellow squash
2 medium tomatoes


1. Half the spaghetti squash, remove the seeds and sprinkle with salt. Place skin side up on a greased cookie sheet and bake in the oven at 350 degrees for 20 minutes, or until tender, and easy to pull apart with a fork.

2. While the squash is baking, add olive oil, onions, and garlic to a large-ish sauce pan. On medium high, stir with a wooden spoon until softened and fragrant. I'm convinced wooden spoons greatly enhance the flavors of many dishes, but I think that's due to my grandma rather than fact.

3. Turn down the heat to medium and add mushrooms, yellow squash, zucchini, wine, basil, parsley, salt, and pepper. Cover- stirring occasionally until a vegetables begin to break down and develop a sauce-y look.

4. Now add your tomatoes, olives and vinegar. Check your flavor to see if you need more salt (don't forget the olives will add some just by their nature). Turn heat to low, and leave covered.

5. Use a fork to pull apart the inside of the spaghetti squash into long strands. Add to your veggie/sauce mixture and toss lightly, being careful to preserve the noodle shapes- which will turn to shredded mush if you are over zealous. Check your seasoning again, serve in big bowls, with a generous slice of bread and covered in cheese.

For an extra kick, (and a less recession friendly recipe) toast some pine nuts and add them to your parm cheese topping.

Enjoy!

In other news, the search for a farming mentor is well on it's way. Three internship interviews are scheduled for this week. I'm itching to see these successful farms, and hopefully secure my next steps. There is only so much housecleaning/bread baking/internet surfing I can handle.