1 Medium or Large Spaghetti Squash
1-2 Heirloom Tomatoes (or other available variety)
Arbequina Olive Oil
Salt & Pepper
1 Large bunch basil
2-3 Cloves garlic
¼ c. Parmesan cheese
¼ c. Walnuts
½ c. Arbequina Olive Oil
Rogue Spaghetti Squash is a simple and satisfying meal for the whole family. It’s naturally gluten free and can be easily adapted as a vegan dish. There are three basic steps in preparing this meal:
- Prepare the Squash. Preheat the oven to 400°F. While the oven reaches temperature, slice the squash in half, lengthwise and remove the seeds.. Drizzle olive oil to lightly cover the insides. Season with salt and pepper, then lay the squash cut side down on a baking sheet. Cook for 35-45 minutes. After the squash cools a bit (be careful it’s hot!), use a fork to scrape the noodles into a serving bowl.
- Make the Pesto. In a food processor, blend together all ingredients for basil pesto. OPTIONAL ADD ONS FOR CULINARY FLARE: To make this a vegan recipe, substitute walnuts for the parmesan cheese. To spice it up, add a small red Milano onion. For an added immune boost, add 1-2 tsp. of Myriad Mycology Essence Blend. This Rogue Valley product is a delicious blend of powdered cordyceps, Lion’s Mane and Reishi mushrooms, which are known for their nutritional and health supporting benefits.
- Toss the spaghetti, pesto and diced heirloom tomatoes until the spaghetti is evenly coated. Salt and pepper to taste.
You are ready to serve and enjoy! We like to garnish with parmesan cheese or nutritional yeast! Let us know what you think, tell us about your favorite recipe variations and send us pictures (if that’s your thing).
More recipes will be posted on our blog each week with locally grown produce from the best of our local farms. Sign up today! New members can get a free bottle of Olive Oil from Pasture 42!
Here’s To Your Health & Happiness
Your Friends at Rogue Produce
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