Spaghetti Squash Primavera

I cheated on my CSA. That was a lot harder to admit than I thought it would be! But it was totally worth it - is it bad I feel that way? Hear me out...

Last weekend, my husband and I took a nice little trip to the beach. It was filled with sun, crabs and Old Bay (this is Maryland, after all!), and relaxation. The Eastern Shore of Maryland is full of farms, so many of the farmers set up produce stands on the side of the road to sell their fruits, vegetables, herbs, and flowers. On our way home, we stopped off at one to pick up some fruit - plums and nectarines - and checked out some of the other produce, canned sauces, and pickled items. My husband spotted a display full of different varieties of squash, so we picked out the best looking spaghetti squash, headed to the counter, and purchased it along with our fruit. Because our CSA is mostly vegetables, the only items I buy at the grocery store each week are fruit, dairy, bread, and meat. I don't want to waste anything that is included in the share, so I deliberately choose items that I know we will eat within the week and only buy a few additional items at the grocery store. Buying this lone spaghetti squash felt wrong!

Now, I am no idiot. Spaghetti squash is obviously NOT something that is harvested in the summer. It is a winter squash, and like other hard squash varieties, such as pumpkins, butternut, acorn, and delicata, is usually harvested and eaten during the late summer, autumn, and winter months. However, it just seemed right to buy it, and I knew we would eat it quickly. And besides, the CSA didn't even have spaghetti squash last year...so that makes it OK to get it from somewhere else, right? Anyway, we put that spaghetti squash to good use in spaghetti squash primavera!

This is another simple recipe:

1. Prepare the spaghetti squash in the microwave by slicing it in half, scooping out the seeds, and placing in a microwave safe bowl (cut side up) with 1/4 cup of water and covered with plastic wrap. Microwave on high 7-8 minutes until the squash is soft and the insides can be pulled with a fork into strands that resemble spaghetti.

2. Meanwhile, chop celery, carrots, and onions. Saute the mirepoix (fancy French term for the combination of these three ingredients) over medium heat in a large pan with olive oil for 10 minutes, or until soft. Add salt, pepper, and garlic to taste.


3. While these vegetables are cooking, thinly slice yellow squash and sundried tomatoes. Add to the pan once the mirepoix has softened. Continue cooking about 5-7 minutes. Remove from heat.

4. When the spaghetti squash is ready and has slightly cooled, use a fork to pull the insides out. Place spaghetti squash strands into the pan and combine with cooked vegetables. Serve with Parmesan cheese.