Of all the squash varieties available, spaghetti squash is definitely one of my favorites. It’s also the only type of squash (unless you count pumpkin–in pie form) that I can get my kids to eat. So when I saw the beautiful spaghetti squash available at the Fossil Creek Farms market stand, I knew a healthy, delicious meal was in the works.
Fossil Creek Farms is a certified organic farm that always has a unique variety of produce to choose from–things like Armenian cucumbers and dragon’s tongue beans. And just look at those gorgeous heirloom tomatoes!
Because of the pasta like texture of spaghetti squash, I decided it would be perfect with some pesto I’d made and frozen a few weeks ago. I added some fresh spinach and cherry tomatoes from the garden, and garnished it all with some Parmesan cheese. The result: my absolute favorite spaghetti squash dish ever! Even my husband, an avowed squash-hater, happily ate an entire serving.
Feel free to change things up and add whatever fresh vegetables you have available. And honestly, just the squash with pesto and Parmesan cheese was delicious!
Who Dished It Up First: Adapted from allrecipes.com