This week's CSA is definitely looking like Fall - potatoes, onions, salad turnips, carrots, peppers, leeks, broccoli, kombocha squash, kale, and a beautiful bouquet of flowers from the pick-your-own garden. Last night, we sauteed green beans from our garden (even though it's been cold at night, our beans are still growing - hooray!) with leeks from the farmers' market in a little butter, and enjoyed over pasta - yum! Leeks are definitely a favorite - even though before last year, I'd never tried them!
Tonight, we're making Spaghetti Squash Casserole, as I bought another spaghetti squash and some tomatoes from a local farmstand. This recipe can be found in both the Moosewood Cookbook, and Asparagus to Zucchini - and it's a good one!!
Spaghetti Squash Casserole
Cooked pulp from 1 spaghetti squash
2 tablespoons butter
1 cup chopped onion
2 medium cloves garlic, minced
1/2 pound fresh sliced mushrooms
1/2 teaspoon oregano
1 teaspoon basil
Dash of thyme
Salt and pepper, to taste
2 medium tomatoes, chopped
1 cup cottage or ricotta cheese
1 cup grated mozzarella cheese
1 cup fine bread crumbs
1/4 cup chopped fresh parsley
Preheat oven to 375 degrees F. In a sauté pan, heat butter and cook onions, garlic and mushrooms. Add herbs, salt and pepper. When onions are soft, add tomatoes and cook until most of the liquid evaporates. Stir mixture into squash pulp along with all the remaining ingredients, except the Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan cheese. Bake uncovered, 30 to 40 minutes. Serve, and enjoy!