As if we didn’t love fall enough already, the fall season harvests many varieties of squash. Squash provides numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That’s a serious nutritional power-packed veggie. Squash is also rich in manganese. This mineral helps to boost bone strength and helps the body’s ability to process fats and carbohydrates. Savor the color and texture of these brightly hued veggies with some of these farm favorite recipes. Enjoy!
6 WHFF spaghetti squash, halved, seeds & membrane scooped out
1 Tbsp olive oil
2 Tbsp butter
1 ½ Tbsp garlic, minced
1 Tbsp all-purpose flour
1 C parmesan cheese
1 ¼ C mozzarella cheese, divided
1 ¼ C half & half
Salt & pepper to taste
1Tbsp minced parsley (optional)
Preheat oven to 400. Line baking sheet with parchment paper. Place squash cut side up on the baking sheet. Brush flesh with olive oil. Sprinkle with salt & pepper. Turn upside down. Bake in preheated oven until tender, about 40 minutes. Let cool slightly, shred spaghetti with a fork while leaving about ¼” border. Set aside. In a large saute pan, melt butter over medium heat. Add garlic and flour. Saute for 1 minute. While whisking vigorously, slowly pour in half & half. Let cook, stirring constantly, until thickened. Reduce to low, add parmesan & stir until melted. (Add a little extra half & half, if needed.) Season with salt & pepper to taste. Remove from heat and add shredded spaghetti squash & 3/4C mozzarella. Toss to evenly coat. Divide the mixture between squash halves and sprinkle with remaining mozzarella cheese. Return to oven & bake for 10 minutes, or until cheese has melted. Sprinkle with parmesan (optional) and serve warm. Enjoy!