September 10, 2016: Family Fun in the Kitchen with LaVon and Miss NiNi


In this week’s podcast, Lavon and Miss NiNi discuss fall vegetables and specifically squash. Listen below or follow this link for more:



Recipe from Emily Paulsen, Brun Ko Farm

  • 1 spaghetti squash
  • 3 cloves garlic
  • 3 T. butter
  • ¼ cup Parmesan Cheese
  • Veggies of your choice such as tomatoes, green peppers, cucumbers
  • Olive oil

Cook spaghetti squash. * Allow to cool; use a fork to tease squash apart into spaghetti-like strands.

Chop veggies into bite size pieces. Crush garlic and sauté in butter. When garlic becomes soft, add veggies; sauté just until tender. Cool. Toss with squash and cheese. Drizzle with olive oil. Serve warm or cold.

*Microwave: Pierce skin in several places with a fork or sharp knife. Microwave on high for about 12 minutes. Let stand for 5 minutes. Cut open carefully. It may still be steaming. Remove seeds and pulp.

*Bake: Heat oven to 375 degrees. Cut squash in half. Remove seeds and pulp. Place cut side down in a pan containing a small amount of water. Bake until tender, about 45 minutes.

*Slow cooker: Put in slow cooker with 1 cup of water. Cook 8 hours on low. Cut open. Remove seeds and pulp.