Earlier this season I wrote about our fantastic Veggie Sitter, Marybeth, who took over our share while we were away in England hiking coast to coast. This Fall, my husband and I were unexpectedly offered the opportunity to adjunct at a local college. As the laws of the universe would predict, the evening course is offered on Tuesdays and completely conflicts with CSA pickup. To our delight, Marybeth was eager to become a part of our share because her three week stint as a veggie sitter had inspired a new enthusiasm for cooking with local produce.
We’ve lived in Forest Hills for a little over a year now and our CSA share has definitely brought us closer to many other neighbors and acquaintances in the community. There is a real hunger out there for fresh delicious veggies, because once anyone heard about our CSA dilemma, they were eager to hop on board and pick up our share for a few carrots and tomatoes.
I loathe cooking and had hoped the CSA would bring me on par with my husband’s culinary expertise, but alas our routines have been quite the same with him preparing delicious dishes and me proudly cleaning up the kitchen. instead I got a greater gift-I got to meet my neighbors.
Spaghetti Squash Delight over Baked and Breaded Eggplant
1 Box of Trader Joes Breaded Eggplant
1 Spaghetti Squash
1 jar of sauce or your favorite recipe for tomato sauce (hubby won’t share his)
1) Cut the squash length wise.
2) Scoop out all of the pulp.
3) Set oven to 350 degrees
4) Put foil on a baking sheet. Rub butter on the baking sheet and place squash atop.
5) Bake squash for one hour
6) 40 minutes later add several pieces of TJ’s eggplant to your baking tray.
7) Heat sauce
8) Take squash and eggplant out of the oven.
9) Plate eggplant.
10) take a fork and slide it down the side of the squash to create spaghetti like threads.
11) Put spaghetti on top of eggplant.
12) Pour sauce on top.