Inspired by Castlemaine Farm’s Spaghetti Squash 

Joann and Joe Jurney have been bringing produce to The Carrboro Farmers’ Market since 2004.  They farm five of their 26 acres at Castlemaine Farm in Liberty, NC.  Joann is known to have one of the most picturesque vendor stands in the market and this Saturday I was delighted to see Spaghetti Squash as one of the offerings! I knew immediately what dish I wanted to share with Chapelboro.com readers for this posting.  Baked Spaghetti Squash with Grilled Tomato Sauce features a nest of vegetable ribbons topped with flavor-packed caramelized tomatoes highlighted by garlic and fresh basil.  Spaghetti Squash contains many nutrients, including folic acid, potassium, vitamin A, beta carotene and averages 42 calories a cup!

Spaghetti squash ingredients

 

Spaghetti Squash Ingredients:

  • 2 pounds Spaghetti Squash
  • 2 tablespoon extra virgin olive oil
  • Salt and pepper

Method:

Cut the squash in half-length wise.  Scoop out seeds and compost or save to roast as you would pumpkins seeds.   Drizzle each half with one tablespoon of olive oil and season generously with kosher salt and fresh ground pepper.  Place cut side down in baking dish and add about ½ cup of water to the pan. Bake in pre-heated 375 degree oven for 45 minutes or until the flesh yields when punctured with the tip of a knife.  Turn right side up and let cool for 5 minutes.  Drag a fork through the flesh, pulling the strands out of the cavities and separating them as best as you can.  Voila, vegetable noodles!  Toss with the remaining tablespoon of olive oil.

Grilled Tomato Sauce Ingredients:

  • 1 pint grape tomatoes (I used a mix of red and yellow.)
  • 1 – 2 tablespoon extra virgin olive oil
  • 2 small garlic cloves, peeled
  • Salt and pepper
  • Pinch of sugar
  • ½ cup basil leaves (packed)
  • 3 sprigs of marjoram or oregano

 

Tomatoes for spaghetti squash

Method:

Heat olive oil in iron skillet on high heat. Add tomatoes and sear them, stirring frequently, until blistered and charred.  (Pay no mind to the black flecks) Remove from heat and nestle garlic cloves under the tomatoes so they can gently cook for a few minutes.  Puree in a food processor or blender until desired consistency.  Taste, season with salt and pepper, pinch of sugar, add herbs and blend again until it is incorporated into a thick sauce.  Taste again adjusting seasoning as desired.

Mound 1 cup of squash ribbons in the center of a plate and spread out to create a nest for the sauce.  Garnish with basil.

Enjoy this full flavor vegetarian, gluten free meal with greens dressed simply with a squeeze of lemon juice, a drizzle of olive oil and salt and pepper.

Spahgetti Squash

Our friends at Glasshalfull recommend pairing the dish with Trefethen, Chardonnay, 2014, a crisp, dry white with fruit flavors.  Oak Knoll, Napa Valley, CA.  $24.99.

 

Susan is an independent contractor offering services in Event Planning, Public Relations and Marketing.  Contact her: susan.e.reda@gmail.com
Development & Communications Coordinator for Learning Outside www.learningoutside.org.