It’s the beginning of the Eat Local Challenge week in Utah for 2013. It’s also the first week that La Nay Ferme in Provo is delivering CSA shares to Salt Lake City—specifically to Real Foods Market in SugarHouse.
So, for an Eat Local Challenge side dish for Sunday dinner we celebrate many vegetables, all grown within 50 miles of my home in Salt Lake City, by people I know and appreciate for the time and care they put into their farms and the produce that comes from them.
I’m a huge fan of spaghetti squash. It has all the qualities of pasta but all the health benefits of a vegetable. Today I got mine from 3 Squares Produce. And the following recipe for spaghetti squash is a perfectly filling fall side and when combined with La Nay Ferme’s basil, tomatoes, onions and garlic.
- 1 La Nay Ferme purple scallion
- 6 La Nay Ferme (Roma size) tomatoes, seeded and quartered
- 3 La Nay Ferme basil leaves, torn or chopped
- 4 La Nay Ferme garlic cloves, minced
- 1 3 Squares Produce spaghetti squash
- ¼ tsp. ground pepper
- salt to taste
- 3 Tbsp. extra virgin olive oil
- ½ cup chicken stock
Cut the spaghetti squash into quarters, scrape seeds out and gently boil until flesh pull aways in strands with a fork, approximately 15 minutes. Remove from water and let cool enough to remove all flesh from skin.
Heat olive oil in a medium pan. Saute chopped scallions and minced garlic in olive oil until lightly browned. Add quartered and seeded tomatoes and heat through. Add 2 cups of spaghetti squash to the pan and heat through. Season with salt and pepper. Add chicken stock and bring to a boil, allowing stock to almost fully cook off, approximately 5 minutes. Add chopped basil leaves and stir until fully incorporated. Garnish with basil sprig. Serve hot.