Meatless Monday with 3 courses of local foods

Spaghetti Squash from a local Farm Store, goat cheese, broccoli, peaches and rhubarb from local farmers markets and cucumbers-also red pepper-from my container garden.  Delicious and nutritious foods with little carbon footprint.  That makes me happy.

The spaghetti squash recipe was from Eating Well. This picture below is from a previous post.

 

 

Spaghetti Squash with Broccoli

(Serves 2)

Half squash lengthwise and seed.  Place face down in water and microwave 10 minutes.
1 medium spaghetti squash

Cook vegetables in olive oil for 2 minutes.  Add water and cook 3 more minutes.
1 broccoli crown, chopped
3 mini sweet peppers, diced
1 garlic clove, minced
1 teaspoon olive oil
2 tablespoons water

Using a fork, scrape the squash from the shells into broccoli mix.
Add seasonings and cheeses.
3/4 teaspoon Italian seasoning
Fresh ground pepper
1 cup goat cheese, shredded
1/4 cup Parmesan cheese, shredded 

Fill squash halves with mixture.  Bake at 450 F. for 10 minutes.

The cucumber has ground toasted sesame seed, white vinegar and a drizzle of sesame oil.

I will post the crisp recipe tomorrow!