This fall I joined the Hub City Farmers Market CSA – Fall Farm bag, and am really loving it! I have heard about CSA’s before, and have had friends who have joined them, but 4 servings of produce every week was just too much food and it would have gone to waste. This farm bag is perfect as it supports local farmers with produce that has been picked within the last 24-48 hours and is only $15 per week for 8 weeks. Every Saturday, I select which items I would like in my farm bag, and the bag is actually delivered to my office on Tuesday! It is a very exciting part of my day. This season is almost over, but if you live or work in the the Spartanburg area, I would highly recommend the Hub City Farmer’s Market CSA program for Spring.
Since it is a fall farm bag, we have been getting a lot of fall squashes such as butternut, acorn and of course spaghetti squash! This has caused me to get quite creative with my fresh recipes (exactly the result I wanted out of this program). This week I got a little creative with my spaghetti squash.
If you have never had spaghetti squash, I highly recommend you try it. It is a gluten free option to spaghetti, is a whole food (no added chemicals, preservatives, fat or salt) and actually has way less calories than real spaghetti. One cup of spaghetti has 221 calories, compared to spaghetti squash which has about 40 calories per cup – that is over 5x the calories! And I promise you, the texture and the flavor is way better than bland out of the box spaghetti. Try using spaghetti squash in any dish you would typically use spaghetti noodles (with pesto, marinara sauce etc).
Recently, I have really been obsessed with these “spaghetti squash boat” recipes you see on Pinterest . It’s super easy, just roast the squash, add in your toppings, roast a little more and serve. Check out my BLT Spaghetti Squash Bowl below and don’t be expecting leftovers .. you will want to eat it all!
BLT Spaghetti Squash Boats
- 1 Medium Spaghetti Squash
- 2 Tablespoons Olive Oil
- 4 pieces nitrate free bacon (I used Applegate)
- 1 cup grape tomatoes, halved
- 1 6oz bag baby spinach
- 2oz goat cheese, divided
- Black Pepper, to taste
- Preheat the oven to 425 degrees.
- Cut the both ends off of the spaghetti squash, then cut it in half. Scoop the seeds out with a spoon.
- Drizzle 1 Tablespoon of olive oil and grate fresh black pepper over each half of the spaghetti squash.
- Place the spaghetti squash face side down on a cookie sheet. Bake on 425 for 35-40 minutes.
- While the spaghetti squash is cooking, cook the bacon in a large frying pan on medium-low heat trying not to char it.
- Once the bacon is cooked, place on a plate with a paper towel and pat off the extra grease.
- Add the spinach and halved tomatoes to the pan and cook for 1-2 minutes until spinach is wilted.
- Once the spaghetti squash is roasted, remove from oven and turn over face side up. Fill the middle of the spaghetti squash with the spinach and tomatoes and top with crumbled bacon and 1oz of crumbled goat cheese.
- Roast for another 5 minutes on 425, and serve!