Pair incoming fall produce like spaghetti squash with end of summer tomatoes and basil for terrific in-between season meals. Disclosure: I have received a Produce Box, mentioned in this post, free of charge and I was not expected to write a review. I was not financially compensated for my time. Opinions are my own.
I’m not one to easily abandon anything I love, and summer just so happens to be close to my heart. I ‘ve been slowly transitioning my meals from summer to fall with a combination of both summer and fall produce. It’s actually been easy because the Produce Box does it for me. Every week I enjoy fresh North Carolina produce delivered to my door; September has been a terrific assortment of summer and incoming fall fruits and vegetables. As a consumer, I prefer to eat locally because the food tastes better and eating in season = eating sustainable. As a registered dietitian I respect the natural nutrient density of local fruits and vegetables; the shorter the time from harvest to my kitchen the better! If you care about eating foods that are good for your health and good for the environment, I encourage you to vote with your wallet and fork and become a member of the Produce Box.
Today’s recipe is just one of many I’ve prepared with locavore goodness. This one ties summer with fall in a warm and delicious vegetarian entree or a healthy side that pairs easily with just about any lean protein. How pretty does this prepared dish look served in the hard shell of the spaghetti squash?
Spaghetti Squash with Roasted Tomatoes and Pecorino
(makes 2 entree servings or 4 side dish servings)
- 1 spaghetti squash, halved
- 2 beefstake tomatoes, cut into 2 at the equator
- 1 tablespoon olive oil
- sea salt
- 1 clove garlic
- 6 basil leaves, roughly chopped
- 2 oz. pecorino cheese, grated
1.Preheat oven to 400 degrees F.
2. Cut spaghetti squash in half, from top to bottom, and scrape out seeds. Place both halfs of spaghetti squash cut side down onto a baking sheet and roast in oven for about one hour.
3. Meanwhile, place cut tomatoes on a second baking sheet(cut side up) , lined with foil. Drizzle with olive oil, season with salt and pepper and sprinkle with garlic.
4. Half way through cooking time for squash, place tomatoes in the oven and roast until brown at edges and slumped, about 30 minutes.
5. When squash and tomatoes are finished roasting remove from oven. Shred the squash into spaghetti like strands, placing into a medium sized bowl. Cut tomato halves into quarters and add to squash along with fresh basil.
6. Toss to combine. Top with pecorino cheese. Serve immediately.