Saturday, August 23, 2014

{Farm Fresh} Spaghetti Squash, Roasted Okra & a Fig Salad

Happy weekend, friends! In our last loot of produce from the co-op, we had some fun new vegetables to try! I had wanted to try spaghetti squash before, but it was out of season at the time. I also hadn't tried okra and was excited to try it! 

Spaghetti Squash
Cut the squash in half, pull the insides out with a spoon (it's similar to the inside of a pumpkin), discard that stuff. Put a little olive oil inside both halves, season it with pepper and I used a little garlic and a touch of salt. Put them in a pan (I added aluminum foil to the bottom), open sides down. I think this way, it kind of steams the squash.

Bake at 375 for 40-45 minutes. We checked it by taking a fork to see how easily the insides fluffed - they should fluff pretty easily! We put it back in for another two minutes or so then pulled them out. 

It's wild how much it is really like spaghetti! In look, texture and flavor.  Nick and I were so impressed and excited about the outcome of this squash. Good thing, because we have two more in this week's produce batch!

Add your favorite pasta sauce and you'll love it! You can also add meat, veggies, ect. I made it quickly so didn't have anything else prepared, but it was great just like this!

Roasted Okra
To cook the okra, I cleaned them, cut off the top and bottoms, and let them dry. Once they were dry, I put them on parchment paper and rolled them around with olive oil (just enough) and salt. Then, I put them on a baking sheet with the parchment paper and added them into the oven with the squash. When the squash came out, I raised the temp to 425. 

If you bake these alone, I'd cook them at 425 for 10-15 minutes. 

They turned out so good and we enjoyed our first okra experience! 

Our farm fresh meal that was SO delicious and filling for a couple of veggies! :)

Our batch also had figs - another first for us! We tried some just eating alone and enjoyed them. The taste isn't what I expected, but it was nice! I added them for an easy side salad for another meal last weekend.

This week, we got tons of produce, so I'm sure I'll have more recipes coming your way!

Those collard greens and rainbow chard leaves are HUGE!

Today's Pinspiration:
Cheers! Let's make it a party and shower others with kindness :)
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