We’ve already heard from a few of you, that you’ve had great success with your (newly introduced) spaghetti squash! Coincidently, The FoodBabe Blog also posted a Turkey Meatball and spaghetti squash recipe this week, so we thought we would share it with you. If you love it without salt and butter then good for you, but that’s the only thing we would add to the “noodles” in her recipe to make it taste a little more like real “spaghetti”. Organic butter (or grassed like Kerry Gold) and a natural sea salt of some kind, not the white processed stuff, or just add plenty of parmesan cheese on it:)
One of our CSA Members tried Robin’s suggestion that was sent in the email for “what to expect” this week. She baked and scraped the squash (see the bottom of this post for how) then added butter and salt and put in the bottom of a baking dish (9×13 for a small-med squash). Top with ricotta (one small container is about 1 cup), then marinara, then parmesan and or mozzarella. Bake at 350 for about 30 min, but check as you go. She used tin foil on top, but probably won’t next time, so use your own discretion. It was a big hit with the whole family, and it could easily have meat added in the marinara to satisfy your meat eaters. The ricotta cheese is what made it a winner for everyone in her family.
Please share in the comments if you have any great spaghetti squash recipes to share with our CSA! Happy Cooking!
Eat your veggies,