Every week we pack fresh vegetables and fruit for subscribers to pick up on Wednesday. Read more about the Veggie Box subscription program here.
This week's box will contain:
From the Local Food Hub
- Spaghetti Squash
From Westover Farm
- Collard Greens
- Buttercrunch Lettuce
From Albert's Organics
- Rainbow Carrots
- Covington sweet potatoes
- Kiwi fruit
This week's recipes:
Roasted spaghetti squash with garlic and parmesan
Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe.
You will need 1 medium spaghetti squash, butter, garlic, parsley and Parmesan
Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
The strands should have a nice slight crunch.
Load a skillet with lots of butter, diced garlic, and parsley, Cook, do not let garlic brown, then add squash strands and toss. Grate 1/2 to 1 cup Parmesan, add to squash and toss again. Season with salt and pepper to taste. Serve hot!
Shallot dressing is not hard to make, and it's so delicious! I love to make a batch of this to have on hand in the fridge.
1/4 cup white wine vinegar or champagne vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil
In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.