Monday, September 1, 2014

Farmers Market Bounty #4: Tomatoes and Spaghetti Squash

This is a glorious time of year in the farmer's market. The tomatoes are still luscious, the peaches sweet and finally free stone, apples are making their appearance and fall squash is sneaking in as well. It's the sweet spot of the growing season with so much produce at its peak.

I decided to experiment with tomatoes and spaghetti squash this week and the result was fantastic! I usually make spaghetti squash in the fall and winter as a substitute for pasta, sometimes putting a homemade sage walnut pesto with some sauteed pancetta on it, or if I'm really lazy, just adding a jar of Trader Joe's tomato sauce. But one of my favorite summer pasta sauces uses fresh tomatoes, soft goat cheese (like a Montrachet), fresh herbs and olive oil. I decided to try this on the squash and the result was sublime! Even better, when I made it for the two of us, there was so much left over, I was able to use it for breakfast with a fried egg on top and a dinner later in the week with sauteed spinach and corn.

So here's the recipe. Enjoy!

Spaghetti Squash with Tomato Goat Cheese Sauce


  • 1 large (3#) spaghetti squash
  • 1 large farm fresh tomato or two medium, at peak of ripeness
  • 2-3 oz soft goat cheese
  • 1 cup lightly packed assortment of fresh herbs (oregano, basil, parsley, thyme, chives)
  • .5-1 T olive oil
  1. Rinse off the squash and poke holes in it all the way around, piercing the skin and into the flesh (I use a meat carving fork)
  2. Chop the tomatoes, mince the herbs and crumble the cheese, putting whole mixture into a large bowl and pour the olive oil on top and stir to combine. 
  3. Cook the pierced squash for 15 minutes or so in the microwave.
  4. Carefully (it's hot!) cut the ends off the end of the squash and cut it in half lengthwise. Holding each half with an oven mitt (as it retains its heat), gently remove the seeds with a spoon. Then using a fork, shred the squash by drawing the fork down the flesh of the squash, creating the spaghetti-like texture. 
  5. Add the warm/hot squash to the bowl of tomato-herb-cheese mixture and blend.
If you need a little meat, add some sauteed crumbled pancetta or proscuitto to the top. 
Note that I used green zebra tomatoes so that's the reason there is no red color in this dish!

Handful of herbs
Green tomatoes, goat cheese, herbs & olive oil blended

Voila! Squash is added to the mixture & dinner is served.

No comments:

Post a Comment