I love the idea of cooking straight from the garden. Fresh food that you grew yourself (talk about eating local) just sounds perfect. Unfortunately, I do not have the space, the skill and most importantly, the inclination, to garden. I get to rely on those who do like Andrea from Andrea’s Garden Cooking who brings this from the garden dish. Check it out and while you are at it, check out her blog Andrea’s Garden Cooking…
I am Andrea, my passion is feeding my family with foods I have grown in my garden. I get to do this year-round by freezing produce from the summer and by growing various winter squashes that can be used all winter long.
I still have half a dozen spaghetti squash in my pantry, several small ones and a large one. While the large one will likely go into a main dish, I will be using the small ones for a side dish when it is just three of us in the house. When I made my honey orange roasted chicken, I decided to make a spaghetti squash with mediterranean flavors to compliment the chicken. A little honey to brighten the squash and feta to add some sharpness.
Spaghetti Squash with Honey and Feta
1 small spaghetti squash, about 1 – 1 1/2 lbs (from the garden)
Kosher salt and freshly ground black pepper
2 Tbsp honey (local)
2 to 3 ounces feta, crumbled
1. Preheat the oven to 350F.
2. Cut the squash in half lengthwise, scoop out the seeds. Brush with olive oil, season with salt and pepper.
3. Place face down in a baking dish.
4. Bake for 30 minutes, until a knife inserted into the skin goes in easily. Remove from the oven.
5. Allow to cool a little. Use a fork to remove the “strands” into a bowl.
6. Add the honey, mix in well.
7. Heat the squash in the microwave for 1 minute. Stir in the feta. Serve immediately and enjoy!
Serves 2 – 3 as a side dish.