Squashes and Greens and Roots, oh my! It’s that time of year for Fall and Winter Vegetables. These crops lend themselves well to roasting, braising, soups and stews with hearty flavors for satisfying bowls of goodness. Baked Spaghetti Squash is our vegetarian dish topped with sauteed Carrots, Green Garlic and this Summer’s Basil Pesto (ours is nut-free!). The flavors are light and lovely, we hope you try it and love it.
Wash the outside of 1-2 Spaghetti Squashes, a large one will feed two people for an entree. Carefully slice the Squash in half lengthwise and scoop out the seeds (if you have a neighbor with backyard chickens they love them). Place the Squash cut-side down on a lined baking sheet and roast in a 350-degree oven for 30 minutes or until the skin is getting browned. Allow them to cool enough to handle.
While the Squash is baking prepare the other ingredients: wash, trim and slice 3-4 Carrots into ribbons with a vegetable peeler (or chop them any shape you like). Wash, trim and chop 2-3 Green Garlic (the whole thing, tops and all). Saute the Carrots with 2-3 Tablespoons of Olive Oil, salt and pepper over medium heat, they have a high sugar content and will brown and caramelize easily. Add the Green Garlic and cook for another minute or two then turn off the heat.
In a small bowl mix together 2-3 Tablespoons prepared Basil Pesto with 1 cup Heavy Cream or Coconut Milk.
When the Spaghetti Squash is cool enough to handle scoop out the flesh (we just use our hands but you can use a large spoon) and place it in a large bowl. Season with salt and pepper, drizzle with 2-3 Tablespoons Olive Oil. If you like you can add 2-3 Tablespoons of grated Cheese of your choice, we added some Wright Dairy Asiago. Toss the Squash with the seasoning so they are mixed well.
To finish scoop serving size portions of the Squash into oven-proof dishes, top with the caramelized Carrots and Green Garlic. Pour the Pesto Cream around the edge and bake for 10 minutes on 350 degrees or until the sauce is just getting a little bubbly. Serve with Salad or enjoy as a side dish for any meat entree.