Spaghetti Squash from the Farm

Spaghetti Squash with Quick Tomato Sauce and Fresh Mozzarella

serves 4

3 Small Spaghetti Squash (or 2 medium)

1 Tablespoon Olive Oil

For the Simple Sauce:

3 tablespoons Olive Oil

1 16oz Can of Peeled Plum Tomatoes in their juice

1 small onion chopped finely

1 teaspoon garlic finely chopped

5 leaves of Basil chopped

Pinch of red pepper flakes

Salt and Pepper

Preheat oven to 375. Cut the Squash into 2 halves lengthwise. Scrape out pulp and seeds with a spoon. Brush inside with a little olive oil. You do not want to use too much oil or else squash will be too mushy. Place the squash skin side up on a baking sheet and poke several holes in the flesh with a fork. 3 pokes with the fork will be fine. Roast squash in oven for 45 minutes.

While squash is roasting make the sauce. Open canned tomatoes and remove the tomatoes but keep the juice. Gently pull open the tomatoes and run under cold water to remove the seeds. Chop the tomatoes and add back to the juice. In a pan add 3 tablespoons olive oil and the chopped onion. Cook until onion in translucent, around 5 or 6 minutes. Stir in garlic and continue to cook for a minute or two. Add the tomatoes and juice, red pepper and the chopped basil. Season with salt and pepper. Simmer on low for 30 minutes. Puree in food processor.

When squash is done allow to cool for a few minutes so you can handle them. Use a paper towel to hold the squash and use a fork to gently scratch the flesh to release the spaghetti strings into a bowl. Repeat with all the squash.

Gently reheat the sauce and pour the desired amount over the spaghetti squash. Top with chopped fresh mozzarella and serve.

Spaghetti Squash with Creamy Sun-Dried Tomato Carbonara Sauce

serves 4

3 Small or 2 Medium Spaghetti Squash

2 Tablespoons Olive Oil

For the Sauce:

2 Tablespoons Olive Oil

1/2 cup of chopped pancetta

1/4 cup sun-dried tomatoes marinated in oil finely chopped

1 teaspoon garlic

2 egg yolks

1 cup cream

1/3 cup grated Parmigiana Reggiano

2 tablespoons butter

Black pepper

Salt to taste

Preheat oven to 375. Cut squash in half lengthwise, take the seeds and pulp out, brush flesh with Olive Oil. Place skin side up on a baking sheet and poke several holes in skin with a fork. Roast squash in oven for 45 minutes. 15 minutes before squash is done begin making the sauce.

Add olive oil to a pan on medium heat. Add pancetta and cook until crispy. Remove pancetta from pan and place on side. Add sun-dried tomatoes and garlic to pan sauté for one or two minutes then add cream. When cream is beginning to simmer whisk in egg yolks and parmesan cheese. Add butter and mix until melted. Season with pepper and salt.

Set sauce aside, remove squash from oven. Hold squash in hand using a paper towel and gently scrape the the flesh to release the spaghetti strings. Add to sauce and warm over low heat. Toss in crisp pancetta and serve.