Week #34 (1/19 & 22)

This week your basket contains: potatoes, leeks, beets, garlic, spaghetti squash, and MIXED GREENS (Asian greens, Senposai collards, chard and kale).

We have been renovating our web site and it is ready to launch! We wanted to give all our customers a heads up in case you have bookmarked any recipes on our current web site. Those bookmarks will stop working once we put our new web site up next week. As long as you know the title of favorite recipes, you will easily be able to find them on the new site. In fact, the recipe part of the site is much improved.

Spaghetti squash is not everyone’s favorite squash. We have other types coming, but we wanted to highlight the versatility of this low-cal pasta substitute. This easy and healthy breakfast recipe seems like a winner to us:

Directions for baking spaghetti squash:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil. Carefully slice the squash in half through the stem. Using a spoon, scrape out the seeds and discard. Lightly drizzle the olive oil over the flesh (cut-side) of the spaghetti squash. Then, lightly sprinkle the salt and pepper until evenly coated. Flip the squash over to be cut-side down on the baking sheet. Place on the oven and roast until a fork can easily pierce through the skin and flesh, approximately 45 min – 1 hour. When the squash is cool enough to handle, gently scrape the flesh with a fork to remove it in long strands and then transfer to a medium bowl.


1¾ cups cooked spaghetti squash

1 tbsp. olive oil

1 medium yellow onion, minced

8 eggs plus 1 egg white

1 tsp. garlic powder

1 tsp. kosher salt

⅛ tsp. ground black pepper

2 tbsp. chickpea flour (can also use coconut flour or another gluten-free flour)

⅓ cup Parmesan, grated

Preheat the oven to 425 degrees. Place the cooked spaghetti squash in a large mixing bowl and set aside. In a frying pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes. Add the onion to the bowl with spaghetti squash noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well. Scoop a little less than ¼ cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest. Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy. Reduce the heat to 375 degrees and remove the muffin tin from the oven. Crack 1 egg into each tin, taking care not to overflow the nest. Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer). From Lacey Baier of A Sweet Pea Chef (asweetpeachef.com)


Flesh of one cooked spaghetti squash

1 small onion, diced

2 cloves garlic

4 Tbs toasted sesame seeds

2 Tbs lemon juice

1 Tbs grated ginger

4 Tbs soy sauce

3 Tbs rice vinegar

1/4 cup veg. or sesame oil

hot pepper oil (optional)

Whisk together oil, lemon juice, ginger, soy sauce, vinegar, garlic and hot pepper to taste.  Stir in onions and sesame seeds.  Pour dressing over spaghetti squash, mix gently and serve.  This can be served as a warm salad, or refrigerated over night to allow greater melding of the flavors and served cold.