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from Wellspring Charitable Gardens this Week - September 15, 2022


From the Garden this Week… Spaghetti Squash, Carrots, Tomatoes, Peppers, Eggplant, Lettuce, Radishes, Beets, Lemon Grass, Oregano, Basil, Parsley, Sage, Rosemary & Thyme, & Orange Fleshed Honey Dew Melon

Coming Soon… Pumpkins and more Butternut Squash


Using your Produce… by Julie Moreno


This week’s spaghetti squash has become famous as an alternative to spaghetti pasta. This is not my favorite way to serve it. I like to enjoy it on its own. Today’s recipe just seasons the squash with a few ingredients so you can taste it. The strings in the squash grow, like a spool of thread. Imagine the stem is the top of the spool and the blossom end is the bottom, the squash stings are making circles around this center line. To obtain the longest strings in the squash, cut the squash in the middle separating the stem end from the blossom end. If you cut it through the stem and the blossom, it will still cook the same, but you are cutting the strings in half, so they will be shorter. We have a lot of herbs this week, so if you want to store them, the parsley, basil, sage, and thyme can be dried in your kitchen. Unwrap them and leave them on a dry towel or hang upside down if you have room. When dry, store in sealed containers.


Spaghetti Squash with Brown Butter,

Sage, and Walnuts


1 spaghetti squash

3 tablespoons unsalted butter

7-8 sage leaves, coarsely

chopped

¼ cup walnuts, roughly chopped

½ teaspoon salt

freshly ground black pepper

1 tablespoon grated Parmesan

cheese, optional for garnish


* Preheat the oven to 400 °F. Cut the squash in half, and scoop out the seeds. Transfer the squash to a parchment lined baking sheet, cut-sides down. Bake the squash until the flesh is tender, 45-60 minutes. Let the squash cool until you can handle it. Using a fork, scrape the flesh out of the squash and reserve in a separate bowl. In a large sauté pan over medium heat, add the butter, walnuts and sage leaves, cook gently until butter has browned slightly about 2-3 minutes. Turn off the heat, combine with the spaghetti squash and salt toss together. Garnish with fresh ground black pepper and Parmesan. Serve right away.