Greetings! Another week of a tasty harvest! Look for some new items in your box from McClellan Organics. This week Bryan has started picking spaghetti squash and butternut squash. Apples are coming in from up north....tastes like FALL! The boxes will contain spaghetti squash, butternut squash, onion, sweet potatoes, granny smith apples, green kale, green beans and sweet corn! Yes organic sweet corn!! If you are as excited each we as we are please share the news with your friends and remember, for each friend you get to sign up we will give you a 5% discount on your next 4 week subscription!!! Also, to help us out and to recycle, please bring your empty boxes back each week. We greatly appreciate you! Thank you! Spaghetti Squash I Rated: Submitted By: JamesPhoto By: Beth Wand SidellPrep Time: 15 MinutesCook Time: 30 MinutesReady In: 45 MinutesServings: 6"Strands of baked spaghetti squash are tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories."Ingredients:1 spaghetti squash, halved lengthwiseand seeded2 tablespoons vegetable oil1 onion, chopped1 clove garlic, minced1 1/2 cups chopped tomatoes3/4 cup crumbled feta cheese3 tablespoons sliced black olives2 tablespoons chopped fresh basilDirections:1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.2.Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.3.Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.4.Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve Warm
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