THIS WEEK YOUR BASKET CONTAINS: zucchini, cucumbers, carrots, tomatoes (half shares), cherry tomatoes (full shares), corn, Swiss chard, leeks, SPAGHETTI SQUASH, AND sweet peppers

When it comes to spaghetti squash, if you expect either spaghetti or winter squash, you are going to be disappointed. Spaghetti squash is a thing unto itself, and what that thing is, is a wonderful vehicle for other flavors.  .   It is excellent with any sauce you would use on regular pasta, especially primavera types.  There are two ways to cook it; boiling and baking.  In both cases the squash should be left whole.  For boiling drop into boiling water and cook for 20 to 30 minutes.  When a fork goes easily into the flesh, the squash is done.  To bake, prick squash and bake in a pre-heated 350 degree oven for 40 minutes or until tender.  When the squash is cool enough to handle, cut in half length-wise, remove seeds, then with a fork “comb” the squash flesh.  The spaghetti will pull off in long strands. The two recipes below are, in my opinion, the very best ways to make the most of this once-a-year item.

ORIENTAL SPAGHETTI SQUASH SALAD

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.

Serving the sauce below over spaghetti squash makes the most of the short window we have with both some tomatoes and leeks, which are a great combo.

LEEK & TOMATO SAUCE

2 leeks

2 Tbs butter

2 Tbs olive oil

1 zucchini

1 sweet pepper

4 medium tomatoes

2 cloves garlic

salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Sauté leeks in butter and olive oil until translucent.  Add zucchini, sweet pepper and garlic and saute five minutes longer.  Add tomatoes, cover and cook for twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.

LEEK FRITTATA

2 Tbs. olive oil

2 large leeks, sliced into rings

8 eggs

2 Tbs. sour cream

1/3 cup grated Parmesan

2 Tbs. fresh chives or scallion greens (optional)

½ tsp. salt

¼ tsp. white pepper

In a 10 inch oven proof skillet, warm the olive oil over medium high heat.  Add the leeks and sauté, stirring occasionally, until the leeks are tender.  Remove pan from heat.  Meanwhile whisk eggs lightly. Whisk in sour cream, Parmesan cheese, chives or scallions, salt and pepper.  Pre-heat the broiler.  Place the skillet back on low or medium low heat.  Gently pour in the egg mixture, stirring to evenly distribute the leeks throughout the eggs.  Reduce the heat to low and cook, without stirring, for about 8 minutes or until the eggs are set and only the top remains uncooked.  Place the pan under the broiler for 1 to 3 minutes, until the frittata top is lightly browned and the eggs are completely set.  Loosen the frittata with a large spatula and slide it onto a serving plate.  Sprinkle with additional Parmesan cheese and a sprinkling of chives or scallions.  Cut a generous wedge for each diner.  If the frittata is too set in the pan for easy removal, simply cut the wedges in the pan.  Serves 6.  From The Onion Book by Jan Roberts-Dominguez.