Recipes

Spaghetti Squash with Feta and Olives

Posted by Elizabeth Samudio on Jan 6, 2013 in Farm to Table | 0 comments

James printed a copy of this recipe and included it in the first CSA boxes distributed. For new members and for those who have yet to try it, please do. My fiancé dislikes squash but I had him raving when I made this. He told me if I wanted to make it every week from now until summer, that would be totally acceptable.    ~Tina

INGREDIENTS:

• 1 spaghetti squash, halved lengthwise
• and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives**
• 2 tablespoons chopped fresh basil

Tina suggests kalamata or a medley of olives instead of black olives for more flavor. Also, a small splash of herb-infused vinegar added to the squash “noodles” never hurts.

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Sweet and Sour Winter Squash

Posted by Elizabeth Samudio on Dec 31, 2012 in Farm to Table | 0 comments

Ingredients

• 1-1/4 lb (s) winter squash, such as butternut, peeled and diced
• 2 Tbs extra virgin olive oil
• salt and freshly ground pepper to taste
• 2-1/2 tsp sugar
• 3 Tbs red wine or sherry vinegar
• 3 cloves garlic, minced
• 2 to 4 Tbs finely chopped fresh mint, to taste

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Spaghetti Squash with Marinara

Posted by Elizabeth Samudio on Dec 25, 2012 in Farm to Table | 0 comments

Spagetti squash waiting to be cooked

Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 40 min
Level: Easy
Serves: 4 servings

Ingredients

• 1 whole spaghetti squash
• 1/8 cup extra-virgin olive oil
• Gray salt and freshly ground black pepper
• 2 cups prepared (jarred) marinara sauce

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Quinoa Stuffed Roasted Squash

Posted by Elizabeth Samudio on Dec 16, 2012 in Farm to Table | 0 comments

CSA Member Judy Jones loves and highly recommends this outstanding recipe, courtesy of Live Better America. Thanks for the suggestion, Judy!

Beautiful presentation packed with many nutrients and vitamins

Ingredients

• 2 medium acorn squash (about 1 1/2 lb each)
• 1/2 cup uncooked quinoa, rinsed, well drained
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1/3 cup sliced green onions
• 1/4 teaspoon finely chopped garlic
• 1/4 teaspoon dried rubbed sage
• 1/4 cup sweetened dried cranberries
• 1/4 cup coarsely chopped pecans, toasted
• 1/2 cup cannellini beans, drained and rinsed (from can)
• 1/2 teaspoon grated orange peel
• 2 tablespoons coarsely chopped fresh parsley

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