In this week’s podcast, Lavon and Miss NiNi discuss fall vegetables and specifically squash. Listen below or follow this link for more: http://www.kjan.com/index.php/2016/09/family-fun-in-the-kitchen-09-10-2016/
SPAGHETTI SQUASH SUMMER MEDLEY
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.