a recipe for this week's veggies

Here is what I plan to do with my CSA lot this week:

1. cook the spaghetti squash
2. saute onions in olive oil
   
3. add in the chopped turnips and the brussel sprouts (removed from the stem & chopped in half)
4. add in the turnip greens & bok choy (see the greens recipe for tips)
5. if you want, add in the celery and/or baby greens (im not the biggest fan of celery in stir fries, though some people love it. the baby greens will wilt down to nothing, so add them in towards the end)
   
6. add some salt and chopped garlic
7. when cooked very very well, serve on top of the squash with a cheese of your choice.
   

Spaghetti Squash

Spaghetti Squash is incredibly easy to make. When cooked it has a spaghetti-like texture (which leads many dieters to substitute it for the pasta version).







Baking Directions

1. cut the squash in half and remove seeds (if some remain, this is fine- you'll remove them after baking)
   
2. fill a baking pan, pie pan or small lasanga pan with 1 to 2 inches of water
3. place the squash down in the pan with the cut open side face down
4. bake at 350 for 40 minutes or until outside skin can be easily pierced with a knife
5. remove from oven, and scoop out insides with a spoon or fork

Serving Suggestions

1. plain
2. with tomato sauce
   
3. with tomato sauce and meatballs
4. with Parmigiana cheese
5. with melted cheese
   
6. with butter and salt
7. with sauteed fresh veggies on top
8. any other way you like your spaghetti (though I don't know how well an Alfredo sauce would stick to the squash- but if you try this keep us posted)