Spaghetti Squash Spaghetti
- 1 spaghetti squash
- 1 tablespoon olive oil
- 2–3 garlic cloves, minced
- 1 cup shredded Mozzarella cheese
- a pinch of salt and a squeeze of lemon juice
- 1/4 cup fresh grated parmesan cheese
For the Sauce:
- 1 tablespoons olive oil
- 1-2 cloves garlic, minced
- 1/2 lb. Hunter Cattle Co ground beef
- 1 28-ounce can organic crushed tomatoes
- 1 cup organic chicken or vegetable broth
- 1 teaspoon salt
- a pinch of Italian seasonings like oregano, parsley, and basil
- a few glugs of red wine and/or a splash of red wine vinegar or balsamic vinegar
- Preheat the oven to 350. Cut the squash in half and scoop out the seeds. Place the squash cut-side up in a baking dish and bake uncovered for 50-60 minutes. Pull the squash strings out with a fork and transfer to a large mixing bowl (be careful since you’ll want to preserve the squash shells to use as the “boats”). The squash strings should look like spaghetti.
- Meanwhile, while the squash is cooking, heat the olive oil over medium heat. Add the garlic and saute for 1-2 minutes until just fragrant (not browned). Add the beef and cook, stirring frequently and breaking the meat apart into small pieces until fully cooked. Add the tomatoes, salt, seasonings, red wine, and vinegar. Simmer for 20 minutes or so (until the squash is done). Add broth to thin out the sauce if needed.
- Add salt, lemon juice, and 1/2 cup of the shredded cheese and the cooked spaghetti squash and stir to combine.
- Fill the boats with the spaghetti squash mixture and top with tomato sauce and remaining shredded cheese. Bump the temperature up to about 425 and bake for another 10-15 minutes to get the cheese nice and melty. Top with Parmesan, olive oil, parsley, and salt and pepper.
Notes: If you are strapped for time then you can always brown the beef and add it to your favorite brand of spaghetti sauce. Also just double the recipe if you received one of our large bags this week with more than one squash.
Sweet Potato & Vidalia Onion Hash
- 6 cups peeled and diced sweet potatoes (around 2 – 3 large depending on their size)
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 2 teaspoons salt
- 1/2 teaspoon paprika
- up to 1/3 cup olive oil
- 1 head of garlic (around 12 – 15 cloves), minced
- 1 medium vidalia onion, diced
- Preheat oven to 450 degrees. Add diced sweet potatoes to a glass casserole dish. Sprinkle sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika. Drizzle on olive oil to coat, up to 1/3 cup. Toss to combine
- Roast at 450 degrees for 55 – 65 minutes, stirring 3 – 4 times to avoid burning.
- Once sweet potatoes have about 15 minutes left to cook, and diced onion to a skillet with 1 teaspoon of olive oil
- Cook onion for 5 minutes on medium heat and then add minced garlic, stir often, until soft and caramelized
- Once sweet potatoes have finished cooking, remove from oven and add the garlic and onion mixture. Stir to combine.
Grilled Peaches with Cinnamon Butter
- 4 peeled and sliced fresh peaches
- 1 container fresh blackberries
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- ½ cup butter, melted
- 1 ¼ cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- Preheat oven to 350 degrees. Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9×13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
