Spaghetti Squash Recipe: Tasty Edible Squash!

This Spaghetti Squash recipe comes from our food service director, Rebecca. One of her favorite squashes, roasted and seasoned to perfection! Tasty any time of the year.

Spaghetti Squash Recipe:

Orangita pumpkins are available for purchase at the Market Barn during our annual Fall Festival! Grown right here on the farm.

Ingredients

1 spaghetti squash
1 cup raw spinach
1/2 cup baby bella mushrooms (sliced)
Salt & pepper to taste
Olive Oil

Directions:

Step 1: Preheat oven to 400 degrees
Step 2: Wash the outside of the spaghetti squash. Then cut lengthwise in half.
Step 3: Scoop out all seeds and discard. Flip over the squash. Using a fork stab the back of the squash a couple of times. Flip over. Drizzle olive oil over the squash then season with salt and pepper.
Step 4: Line a baking tray with aluminum foil. Place the squash on the baking tray with cut side down and put into the oven. Cook for 30 to 40 minutes or until cut side of squash is easily penetrated with a fork.
Step 5: While the squash is in the oven, melt butter or warm olive oil in a pan on the stove top. Sauteé the mushrooms until soft. Add the spinach in until wilted.
Step 6: Pull out the cooked squash. Using a fork scrap the squash to evenly fill the outer skin of the squash. Top with spinach and mushrooms mixture.

Some of our favorite added toppings: Parmesan cheese & sliced chicken

Share your photos with us on Instagram and tag us @LibertyRidgeFarm if you try!

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