Week 17 One Straw Farm CSA gave us mucho vegetales! Also much shū cài! Rainbow chard, lacy purple kale, beets, broccoli, potatoes, ripe red tomatoes, and spaghetti squash are this week’s ingredients. Is that squash calling your name? Chop some broccoli, dice some tomatoes, and let’s have a “pasta” party! This recipe is also great because it uses some of those other pantry items like onion and garlic that we’ve been accumulating. Another benefit is that you can substitute or add just about any other vegetables you have lying around.
Spaghetti Squash Primavera
Ready in 45 minutes (including prep); serves 6
1 spaghetti squash
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 large clove garlic, minced
1 bunch broccoli, cut into bite-size pieces
2–3 peppers, chopped
1 teaspoon dried/fresh oregano and/or basil
fresh ground black pepper, to taste
1 1/2 cups chopped tomato
shaved/shredded cheese (any) for garnish (optional)
- Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on high for 12 minutes. Set aside until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
- Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the broccoli and peppers into the mixture; season with herbs and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Toss again to serve; sprinkle with any cheese, if desired.