Spaghetti Squash

Thrilled to have cooked my first ever spaghetti squash (thanks Fresh City Farms!) this week. I know it’s without a doubt a fall favorite for many, so I was excited to think of a creative recipe for it. Here’s what I came up with:

First thing’s first, you have to try and cut the spaghetti squash in half. Big challenge! It’s so tough! I had to get help so that I didn’t cut my hand off. Once you’ve cut the squash in half, place the two halves on a baking sheet. Brush olive oil onto the inner part of the squash, also add a bit of brown or white sugar and salt + pepper. Flip the halves so that the open part is facing downwards. Cook in the oven for 45mins.

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While the squash was cooking I decided to make a little “accompagnement” for it. I cut up some apples and almonds and roasted them in a pan with butter.

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You will know the squash is cooked when you can poke a fork all the way through and it feels soft. When ready, take it out of the oven and wait for it to cool down a bit. Then, take a fork and scrape the squash. You will notice that it will easily tear apart and will become like little spaghetti noodles. After, I put the “noodles” in a bowl and added some extra spices – a little more salt, pepper, parsley, chives and some more butter. You can always add pine nuts, any other type of veggie, etc. Be as creative as you’d like! To finish, I added the garnish on top and it was ready to serve!

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This Week’s Pottage

A new week means a new pottage… at least that’s what it’s meant since we’ve been getting our Fresh City Farms baskets. This week’s pottage is my best one yet (that’s a good thing I guess since I’ve only ever made two 😛 Improvement is good!).

For this week’s pottage I used cabbage, green onions, cauliflower and beets. I never really measure anything when making pottage, I just eyeball it.

I let all the veggies boil in water for 20mins or so. I also added a cube of organic vegetable broth to add a bit of flavor as well as salt and pepper.

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Once everything has boiled, I blend everything up using my hand mixer. I also add a bit of almond milk, dijon mustard and my secret ingredient: maple syrup! Yup! Plus it’s from my family’s sugar shack, so there’s nothing better 🙂 I find that the maple syrup cuts the bitterness and the milk and dijon make the pottage more of a velvety texture.

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Et voilà! Bon appétit!

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Fall Pumpkin

Last week, two small pumpkins came in our Fresh City Farms bag and just like the concord grapes, I had never cooked anything with pumpkins before. Growing up, I saw my mom make pumpkin pie but had never really been interested in making anything with pumpkin because it always looked so complicated.

After looking at a few different recipes (thank god for Martha Stewart sometimes!), I got inspired to make my own pumpkin dishes.

The first recipe I made was a pumpkin, roasted garlic, beemster cheese, concord grape, tomato, avocado and cantaloupe salad. It really took no time to make. The only kind of preparation it took, was cutting up the pumpkin in small cubes and placing them on a cookie sheet. I drizzled a bit of cumin, maple syrup, olive oil and salt and pepper on them. I also added a few fresh garlic cloves on the cookie sheet to bake with the pumpkin. I cooked the pumpkin in the oven for 40mins at 350F, I kept adding water throughout so that the pumpkin didn’t dry up. When it got nice and mushy, I took it out of the oven and peeled off the skin.

For the dressing, I just mixed freshly squeezed lemon juice, olive oil and dijon mustard. Contrary to what I was expecting, the pumpkin tasted really soft and sweet. It was delish!

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For the second pumpkin recipe, I made a pumpkin and tofu stir-fry with the left over pumpkin I cooked for the salad. I pan fried cubes of tofu, added pineapple pieces, garlic, pumpkin cubes as well as sweet and sour sauce. I cooked everything in the pan until nicely roasted and then placed it on a bed of fresh kale. I was also surprised by how amazing it tasted!

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With the leftover seeds I had from the pumpkin, I put them on a cookie sheet, drizzled a bit of olive oil on them and spices and baked them in the oven at 350F for 15-20mins. They were the perfect lunch snack for the next day!!

There you have it! Some quick and easy pumpkin recipes. What have you made with pumpkin this fall?