CSA Week 17
In the box:
- French Breakfast Radishes
- Spaghetti squash
Roasted Eggplant Dip
Chop eggplant, tomatillos. tomato, red pepper, onion, garlic. Toss with olive oil, salt, and pepper. Spread out in baking dish and bake at 375* until well cooked, about 30 - 45 min. Blend in blender for the desired consistency. Spread on toasted bread. Yum!
Spaghetti Squash with Butter and Garlic
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.