Spaghetti Squash

National Farmers’ Market Week

Everyone enjoys healthy, fresh, and local food. National Farmers Market Week runs August 1-7, 2010. Visit your local farmers’ market and bring home fresh, delicious, local produce, meats,
breads, and cheeses. Supporting local farmers markets puts money in the pocket of our farmers and in
our community. Find a market near you at usda.gov. And don’t forget to send us your favorite recipes!

Have You Ever Seen a Yellow Eggplant?

I haven’t either. But during a visit to the downtown Indianapolis Farmers’ Market, I found a large yellow vegetable in a basket labeled “Eggplant.” I said to the farmer, “I’ve never seen a yellow eggplant.”

He laughed at me and replied, “Oops, wrong basket. That’s a spaghetti squash.” He then went on to tell me it’s one of his favorite meals. Baked, plain and simple. So I bought it, baked it, and it was simply delicious. Here’s the recipe I used to make it into a hearty and healthy meal for two.

P.S. A variety of yellow eggplant does in fact exist, but I haven’t seen one.

Baked Spaghetti Squash

Spaghetti Squash

(Makes 2 servings)

1 spaghetti squash
1 tablespoon olive oil
1 teaspoon dried oregano
1 clove garlic, finely chopped
1 cup low-fat cottage cheese (or low-fat ricotta cheese)

Preheat oven to 375 F. Slice squash in half, lengthwise. Scoop out seeds and pulp. Drizzle flesh with olive oil. Sprinkle with oregano and garlic. (Note: Use fingertips or back of spoon to rub seasonings into flesh.) Place each half flesh-side down on baking sheet. Bake for 45 to 50 minutes, until insides are tender. Allow to cool for several minutes. Top each half with 1/2 cup cottage or ricotta cheese. Serve with a side salad or roasted vegetables. (I threw some carrots in the oven for 20 to 25 minutes while the squash was baking.)

Enjoy!