I LOVE growing fruits and vegetables! As the son of farmers, I grew up maintaining a backyard garden with my parents—I even helped them install a drip irrigation system when I was 10. Now, I love visiting the Tassa farm and thinking about how to use the latest in-season veggie for my next meal.
Delicious and hearty, perfect for a fall meal. Once you get the hang of the baseline recipe, you can add all sorts of ingredients to the stuffing — ground turkey is a favorite of mine. This is a Mark Bittman recipe.
1 cup cooked rice (wild rice is a lovely pairing with the squash)
1 tablespoon minced garlic
1 cup orange juice
2 tablespoons grated orange zest
1/2 cup dried cranberries
1/2 cup extra virgin olive oil to baste the squash
chopped pecans for garnish
salt and pepper
Directions
Cut the squash in half and scrape out the seeds. Rub the inside of the squash with olive oil. Roast with the cut side down, 375F for 25 minutes.
While the squash is in the oven, mix the remaining ingredients together.
When the timer goes off, flip the squash over, add in the mix to the interior, and then roast for another 20 minutes. Garnish with the pecans and serve up!
Ingredients
2 Spaghetti Squash
1 cup cooked rice (wild rice is a lovely pairing with the squash)
1 tablespoon minced garlic
1 cup orange juice
2 tablespoons grated orange zest
1/2 cup dried cranberries
1/2 cup extra virgin olive oil to baste the squash
chopped pecans for garnish
salt and pepper
Directions
Cut the squash in half and scrape out the seeds. Rub the inside of the squash with olive oil. Roast with the cut side down, 375F for 25 minutes.
While the squash is in the oven, mix the remaining ingredients together.
When the timer goes off, flip the squash over, add in the mix to the interior, and then roast for another 20 minutes. Garnish with the pecans and serve up!
