Earlier this week Julie and I spent several hours tidying up the spring fields by removing the old squash and cucumber vines and using the tractor flail mower on several knee-high weeds in what was left of the onion, garlic, radish and potato rows.   We also harvested the spaghetti squash and several crates of the butternut squash.  The winter squash are now curing in trays in the barn – I am so thankful to have that covered space. 

Farm Food Favorite: Spaghetti Squash Lasagna
Cut the spaghetti squash in half and roast in a pan face down in the oven at 350 with a small amount of water to avoid sticking to the pan.  Depending on size can roast between from 30-45 minutes (check periodically until it is soft).  Remove from oven, cool then use a fork to scrape out the spaghetti squash – it will be stringy.  In the meantime you can cook down some tomatoes and garlic for your sauce.  For the lasagna layer tomato sauce, spaghetti squash and mozzarella cheese and then bake in oven at 350 for 20-30 minutes. Enjoy!        

I look forward to seeing each of you tomorrow at the CSA pickup from 10:30 until 12:30 pm in front of Butlers Antiques on Main Street.  Please bring a bag for your goodies.

Until next week…

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