Baked Spaghetti Squash

  • 1 Farm fresh spaghetti squash
  • 3T Butter
  • 2 Cloves garlic (minced)
  • Herb of choice (fresh parsley or basil recommended)
  • Salt & pepper to taste
  • Cheese of choice (Parmesan recommended)

Preheat oven to 375F.

Before baking stab your squash in 3-4 places so as to let the steam escape as it bakes. Place in the squash in the oven for about an hour (or until your knife can pierce it easily).

Let the squash cool for about 10 minutes before cutting it in half lengthwise. Using a fork remove and discard the seeds before proceeding to scrape the squash to get long strands of squash meat. If the squash seem difficult to scrape, return the squash to the oven for an additional 10 minutes.

On medium heat cook your butter and garlic for about 5 minutes. Add your herb of choice, salt and spaghetti squash strands. Toss well, sprinkle in the cheese and taste to see if you need additional salt.

Serve hot.

Balsamic Brussels Sprouts

  •  1-2 Farm fresh brussels sprouts (cut in half)
  • 1/4C Oil of Choice (olive recommended
  • Salt & pepper to choice
  • Balsamic vinegar

Preheat the oven to 400 degrees.

Place the Brussels sprouts on a baking pan (including any loose leaves that separate during the washing process) add olive oil, and desired spices. Roast the Brussels sprouts for 20 to 30 minutes or until they’re tender and nicely browned. Toss once during roasting. Remove from the oven and drizzle with balsamic vinegar. Toss and taste before serving.