It's that time between late summer and fall where we still have gorgeous, flavorful tomatoes, but we're also dabbling back into colder weather veggies (kale is back!) This week's CSA spotlight is spaghetti squash. The name really fits the veggie in this case. Once cooked, the inside turns into hundreds of strands of squash that are the diameter close to angel hair pasta. It's an easy way to add veggies to your meal because it has a subtle flavor easily masked by tomato sauce, pesto, or salsa for a mexican spin. You can also eat it warm or cold (after it's been cooked, you can use it for a "pasta" salad of sorts.) Cooking/prepping spaghetti squash: spaghetti squash

  • Microwave (not the healthiest, but it's the quickest): Carefully pierce the outside at least 10-20 times with a sharp knife. This is VITAL...otherwise it will explode all over your microwave (I speak from experience, see photo.) Cook on high for 10-12 minutes, turning the squash over at the halfway point. It should be soft enough to stab with a fork when done. Let it cool for a bit, then use a towel to hold the squash so you don't burn yourself... carefully cut it open + scoop out the seeds.
  • Oven: Preheat oven to 425 degrees. Carefully cut the squash lengthwise and scoop out seeds. Drizzle the cut side with some olive oil, salt + pepper. Place cut side down on a lined baking dish. Roast for about an hour, until squash is tender when pierced with a knife.
  • In either case, once it's cooked: Use a fork to scrape the flesh of the squash away from the shell and toward the hollowed middle. Move around the entire perimeter of the shell, gently pulling the flesh away in spaghetti-like strands and "fluffing" those strands toward the center as you work. Then empty into a dish/bowl to be used in your meal!

Have you seen a fruit or veggie that you want to know more about? Let me know in the comments or on Facebook

The squash is just one veggie we got in our half-share this week.. here's the rest and my plan for what I'll make:

1 Small Watermelon – half for snacks, and half for grilling 1 Spaghetti Squash – going to cook it ahead of time, then cool it + add chopped tomatoes, mozzarella + basil; OR I'll do a twist on this, and use the squash instead of zoodles 1.5 lbs. of Heirloom Tomatoes or 1.5 lbs. of Red Tomatoes – Classic red this week because I've been ignoring them, and I have a weird thing where I feel bad for inanimate objects if they're ignored. Anyone else? Priority is using them to make stuffed tomatoes (I'll use wild rice, feta + spinach) 1 bunch of Kale or 1 bunch of Swiss Chard – I had an AMAZING kale salad for lunch on my birthday - the lemon dressing was divine, and I'm determined to recreate it! 1 Red Onion or 1 head of Garlic  – It will get added to the spaghetti squash + stuffed tomato dishes

Ps. Are you getting my Notes of Nourishment twice a month(ish)? They're filled with health/wellness insights + inspiration – it's like picking my health-coach-brain for free. Get 'em here!