Monday, October 11, 2010

Squash...Not Just for Squanto Anymore!

Even though we have temperatures like summer this week, the trees are changing colors and it's looking like fall. Fall means Thanksgiving is right around the corner, and now I know why Squanto was so anxious to share his bountiful harvest...The squash was "good to go" and definitely a cause for celebration. 
At Daisy Mae's Market at Findlay Market, we carry a variety of squash this time of year...Yellow squash, acorn squash, kabocha squash, butternut squash, and everyone's favorite...spaghetti squash! 
Our newest DaisyMaeologist, Dan from Prospect Hill, shared a delicious spaghetti squash recipe that we recommend...It's really simple to prepare, but it will definitely bring a new look and taste to your table. 
Thanks, Dan, for a great new suggestion that might really impress the relatives this time of year!

1 spaghetti squash
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, seeded and skinned, chopped
1/3 cup black olives, sliced
3/4 cup feta cheese, crumbled
fresh basil, chopped
parsley, chopped
salt, pepper, to taste
dash of hot sauce
fresh parmesan, optional

Halve and seed the squash. Bake 40 minutes at 350, cut side down, on a greased baking sheet. Remove from oven and let cool briefly.

Meanwhile, saute garlic and onion in olive oil until softened. Add tomatoes, cook about 5 minutes. Add olives and season to taste.

In a large bowl, use a fork to shred the squash pulp into strands resembling spaghetti. Toss everything but the parmesan in with the squash.

Serve, topped with parmesan.

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