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CSA members, Newsletters, Recipe

Roasted “Alfredo” Spaghetti Squash

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Roasted “Alfredo” Spaghetti Squash
  • Servings: 2
  • Difficulty: medium
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Ingredients:

  • Spaghetti squash, halved length wise
  • 2 tablespoons butter
  • 1 cup milk of your choice
  • ⅛ cup pistachios
  • 1 cup diced tomatoes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • Red peppers (feel free to char under the broiler before hand for extra flavor!)
  • ⅓ cup Parmesan cheese, shredded

Directions:

  1. Step 1 (the squash)
    • Preheat oven to 425 degrees.
    • Scrape out/discard seeds from squash
    • Drizzle inside with oil, salt and pepper.
    • Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
  2. Step 2 (the sauce)
    • Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
    • Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
    • Add butter. When melted add tomatoes.
    • Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
    • Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
  3. Step 3 (combine)
    • Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
    • Top with sauce, freshly grated parmesan and pistachios!
News, Recipe

Roasted tomatillo cornbread

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Roasted tomatillo cornbread
  • Servings: 2-4
  • Difficulty: easy
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Tomatillo cornbread

Ingredients:

  • 2 jalapeño peppers, de-stemmed and seeded
  • ½ half of a medium white onion
  • 4 tomatillos, husked and sliced in half
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ teaspoon ground cumin
  • ½ cup buttermilk
  • 5 tablespoons unsalted butter, melted and cooled, plus more for greasing
  • 1 egg, lightly beaten
  • 1 cup (4 ounces) grated Monterey Jack cheese

Directions:

  1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil and roast the peppers, tomatillos and onions until evenly blistered and blackened in some spots, 10 to 12 minutes.
  2. Allow to cool completely, then stem, peel, seed and roughly chop. Set aside.
  3. Lower the oven to 350º and grease an 8-inch square baking dish.
  4. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
  5. In a blender, purée the the buttermilk, butter and egg until smooth.
  6. Mix dry ingredients, wet ingredients, roasted veggies and cheese torgether.
  7. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
  8. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes.
  9. Let cool completely before cutting into squares and serving.