I tried a new recipe today in order to use many of the vegetables I got in this week's CSA allotment. Some things came to me that I didn't even know what they were. I spent five minutes deciding which vegetable was the spaghetti squash and which was the ananas melon. I decided to cut them both open. The squash was much more difficult to cut than the melon. I baked the squash last night after splitting it in half and scooping the seeds out. I baked it for 30 minutes at 350 degrees. I rubbed a fork against the flesh of the squash to form the spaghetti like strands and refrigerated that overnight. The other ingredients from my CSA allotment for this dish included a green bell pepper, an Anaheim pepper, an onion, and bronze fennel. I have never seen bronze fennel before. The stalks are about 18 inches long and the greens on it are like hairy green seaweed. I don't know if I'm supposed to use the stems or not but there was a lot of it so I didn't use the stems. The fennel gives a slight anise smell and taste. Oh, and by the way, the Ananas melon, although an off-putting off-white color inside and out, tasted deliciously of melon and pineapple.
Ingredients: one spaghetti squash halved, cleaned of seeds, baked, and split into strands with a fork, one large onion diced, one bunch bronze fennel diced, one green bell pepper diced, one Anaheim pepper diced, one large clove of garlic diced, 2 TB olive oil, one box Morningstar veggie meatballs, one jar Prego spaghetti sauce, crushed red pepper to taste, 2 TB shredded cheddar cheese.
Preparation: Saute onion, peppers, garlic and fennel in large pan with olive oil until onions are translucent. Microwave veggie meatballs for 2 minutes. Add sauce to vegetables and stir until sauce is warmed. Add meatballs and spaghetti squash to the sauce. Move the mixture into a baking dish and bake for 30 minutes at 350 degrees. Serve on a plate. Top with crushed red pepper and cheese.
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