How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Saturday, October 20, 2012

Something you can do with all that squash

Once again, we turn to Deborah Madison for help in finding out what we can prepare with our farm box bounty. We received a variety of different squashes this week, including a spaghetti squash. Adapting a recipe from Vegetarian Cooking for Everyone we selected a recipe that called for parsley (still growing fresh in our garden), garlic (also still have plenty from previous farm box hauls) and cheese. We began by simply putting the whole darn squash into a 375 degree oven. After one hour, we took it out and cut it in half lengthwise. The flesh was soft, and the seeds spilled out easily. We scraped the flesh out and added it to a heated pan with some butter, along with the minced garlic and parsley, as well as a red bell pepper (not part of the original recipe, but another fresh offering from our farm box.). To this we added some shredded asiago cheese, then we scrambled up some eggs to serve on the side. James and I both agreed that the garlic was a bit over powering, and the squash probably would have been better if we'd used sauteed onions instead. The dish was colorful though, and not unpleasant.

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