I love April’s strawberries with November’s spinach, tossed together in a salad topped with January’s carmelized pecans and a honey-balsamic dressing. Sometimes I just can’t help myself. But for the most part I’m making a conscious choice to eat seasonally and locally. Fresh picked produce is better for my body, my budget and the environment.
Squash is abundant right now. It’s delicious in pumpkin pie porridge, mashed with simple ingredients like honey and butter, or transformed into pasta.
Real Food = Faux Pasta
Yes, I said pasta. Spaghetti squash is aptly named because of it’s resemblance to pasta noodles.
It has a neutral flavor that makes it a versatile option for many dishes. Pasta marinara is a good choice, but Daniel’s favorite is a rustic recipe with a few simple ingredients.
- Spaghetti squash
- ½ cup sundried tomatoes, diced (if tomatoes are extremely tough soak in water or olive oil before using)
- ¼ cup capers OR artichoke hearts
- 2 garlic cloves, minced
- ⅓ cup extra virgin olive oil
- ¼ cup pastured butter
- approximately ½ to ¾ cup parmesan
- Preheat oven to 350 degrees
- Poke a few holes in squash and place whole in oven.
- Bake for one hour or until soft to the touch
- Remove squash from oven and set aside until the sauce is ready
- Cut squash in half and remove seeds. Scoop out "pasta" and place in a strainer.
To find out what’s in season where you live, check out The Sustainable Table.