Posted: July 7, 2007 in Food

Bag O’ Veggies

Now this is weird. Blogger isn’t letting me enter test into the title field of the post template this morning. How strange.

I picked up the first batch of veggies from the agricultural co-op this morning.


What we have here is spaghetti squash (which I’ve never had and I’m making for lunch), “specialty” squash (no clue), “specialty” cucumber (that “specialty” label worries me), cherry tomatoes, regular tomatoes, basil, garlic, leeks, and carrots.

I’m using a recipe I got off of RecipeZaar for the spaghetti squash:

Properly Prepared Spaghetti Squash

1 spaghetti squash
1 head garlic
olive oil
vegetable oil
vegetables or meat or cheese

– Preheat oven to 350-375.
– Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon. (Editor’s note: “Squash poop”! BWAA!)
– Place halves onto an oven safe cooking dish face up.
– Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
– Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
– Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
– Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
– Use a fork to scoop and separate squash strands, add any other ingredients you like at this point. Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
– WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.

Also included with the bag ‘o veggies was a recipe for a veggie casserole that I will probably try sometime this week (credit to the co-op for this recipe):

Tomato, Leek & Potato Bake

1 1/2 lbs potatoes
2 leeks, sliced
3 tomatoes, sliced
3 fresh rosemary sprigs, crushed
1 clove garlic, smashed
1 1/4 cups vegetable stock or chicken stock
1 tbsp olive oil
salt and pepper

– Preheat oven to 350 degrees
– Grease a five cup shallow ovenproof dish.
– Scrub and thinly slice the potatoes, layer them with leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
– Add the garlic to the stock, stir in the salt if needed and pepper to taste, then pour over the veggies.
– Brush the top layer of potatoes in olive oil.
– Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.


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