3 lb Spaghetti Squash- ( or sub pasta noodles)
4 tablespoons olive oil- divided
1 medium eggplant – cut into a small dice (4 cups)
1 red onion- diced
4–6 cloves garlic- rough chopped
1 red bell pepper- diced
14 ounce can crushed or diced tomatoes
1 tablespoon dry Italian herbs (or sub oregano and thyme)
1 teaspoon kosher salt
¼ teaspoon red chili flakes, more to taste
Splash red wine
2 tablespoons capers, more to taste, plus a splash of the brine
3 tablespoons sliced olives (like green or kalamata)
Garnish: fresh Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil
Preheat oven to 425F
Cut squash in half widthwise, place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes (depending on size) or until knife tender. Turn on their sides, allowing steam to escape, continue roasting 5-10 minutes, so they dry out a bit.
While the squash is roasting make the Eggplant Puttanesca sauce.
In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat. Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. Add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender, about 10-12 more minutes, stirring occasionally.
Add crushed tomatoes, a generous splash of wine, chili flakes, salt, pepper, Italian herbs, and simmer on low heat 5-10 more minutes. Add capers and olives.
Taste, adjust salt, spice level and add more capers or olives to taste. Sometimes I’ll add a little splash of the caper or olive brine, to bump up the flavor.
When spaghetti squash is tender, scoop the seeds out- then scoop out spaghetti squash strands into a bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil.
Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese (optional) or drizzle olive oil.
Alternatively, you can serve this right out of the spaghetti squash shell (making sure to season the squash, mixing with a fork before topping with the putttanesca.
https://www.justfarmed.com/wp-content/uploads/2022/07/ss.jpeg341227meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-07-17 11:30:472022-07-17 11:30:47Roasted Spaghetti Squash with Eggplant Puttanesca
1 lb tomatoes, diced
1 bell or cubanelle pepper, 4 oz, seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1 1/2 lbs peaches, diced
1/2 bunch cilantro, chopped
2 Tbsp lime juice
1 1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper or to taste
Chop tomatoes and transfer them to a large bowl.
Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won’t notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!
6 medium Cubanelle peppers
6 tsp olive oil, divided
2 cloves garlic, minced
1 cup whole-wheat Israeli couscous
1 small yellow zucchini, cut into strips
1/2 cup each cooked romano beans and chickpeas (aka garbanzo beans; or BPA-free no-salt-added canned beans, drained and rinsed)
1/2 cup crumbled feta cheese
1/4 cup sliced sun-dried tomatoes (not packed in oil)
1/4 cup coarsely torn fresh basil (about 5 medium leaves)
2 tbsp white wine vinegar
1/4 tsp fresh ground black pepper
1/4 tsp sea salt, optional
Preheat grill to medium-high.
Cut tops off peppers, about 1/2 inch. Remove and discard stem and seeds. Dice tops of peppers and transfer to a medium bowl. Set aside bowl and cored peppers.
In a small saucepan, heat 1 1/2 tsp oil on medium-high. Add garlic and couscous and stir until garlic is light golden and fragrant. Add 2 cups water and bring to a boil. Reduce heat to low, cover and steam for 8 to 10 minutes, until all liquid is absorbed and couscous is al dente. Remove from heat and let stand, covered, for 5 minutes. Remove lid and fluff with a fork.
Meanwhile, grill peppers and zucchini: Grill cored peppers for about 8 minutes, turning occasionally until all sides are lightly charred. Remove peppers from grill and allow to cool at room temperature. Brush zucchini with 1/2 tsp oil and grill for 2 to 3 minutes, turning once, until lightly charred and tender. Let zucchini cool slightly, dice and add to bowl with diced pepper tops.
Add couscous, beans, chickpeas, feta, tomatoes, basil, vinegar, remaining 4 tsp oil, black pepper and salt, if desired, to pepper-zucchini mixture. Mix well.
Stuff about 3/4 cup pepper-zucchini mixture into each grilled pepper; lightly pack filling throughout entire pepper until filling reaches the top. Wrap each pepper tightly with plastic wrap and refrigerate for a minimum of 1 hour or a maximum of overnight. (Alternatively, carefully lay stuffed peppers in a shallow tray or dish, cover and refrigerate.)
To serve, arrange peppers on a platter and serve.
Roasted Spaghetti Squash with Eggplant Puttanesca
3 lb Spaghetti Squash- ( or sub pasta noodles)
4 tablespoons olive oil- divided
1 medium eggplant – cut into a small dice (4 cups)
1 red onion- diced
4–6 cloves garlic- rough chopped
1 red bell pepper- diced
14 ounce can crushed or diced tomatoes
1 tablespoon dry Italian herbs (or sub oregano and thyme)
1 teaspoon kosher salt
¼ teaspoon red chili flakes, more to taste
Splash red wine
2 tablespoons capers, more to taste, plus a splash of the brine
3 tablespoons sliced olives (like green or kalamata)
Garnish: fresh Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil
Preheat oven to 425F
Cut squash in half widthwise, place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes (depending on size) or until knife tender. Turn on their sides, allowing steam to escape, continue roasting 5-10 minutes, so they dry out a bit.
While the squash is roasting make the Eggplant Puttanesca sauce.
In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat. Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. Add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender, about 10-12 more minutes, stirring occasionally.
Add crushed tomatoes, a generous splash of wine, chili flakes, salt, pepper, Italian herbs, and simmer on low heat 5-10 more minutes. Add capers and olives.
Taste, adjust salt, spice level and add more capers or olives to taste. Sometimes I’ll add a little splash of the caper or olive brine, to bump up the flavor.
When spaghetti squash is tender, scoop the seeds out- then scoop out spaghetti squash strands into a bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil.
Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese (optional) or drizzle olive oil.
Alternatively, you can serve this right out of the spaghetti squash shell (making sure to season the squash, mixing with a fork before topping with the putttanesca.
Peach Salsa
1 lb tomatoes, diced
1 bell or cubanelle pepper, 4 oz, seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1 1/2 lbs peaches, diced
1/2 bunch cilantro, chopped
2 Tbsp lime juice
1 1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper or to taste
Chop tomatoes and transfer them to a large bowl.
Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won’t notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!
Grilled Stuffed Cubanelle Peppers
6 medium Cubanelle peppers
6 tsp olive oil, divided
2 cloves garlic, minced
1 cup whole-wheat Israeli couscous
1 small yellow zucchini, cut into strips
1/2 cup each cooked romano beans and chickpeas (aka garbanzo beans; or BPA-free no-salt-added canned beans, drained and rinsed)
1/2 cup crumbled feta cheese
1/4 cup sliced sun-dried tomatoes (not packed in oil)
1/4 cup coarsely torn fresh basil (about 5 medium leaves)
2 tbsp white wine vinegar
1/4 tsp fresh ground black pepper
1/4 tsp sea salt, optional
Preheat grill to medium-high.
Cut tops off peppers, about 1/2 inch. Remove and discard stem and seeds. Dice tops of peppers and transfer to a medium bowl. Set aside bowl and cored peppers.
In a small saucepan, heat 1 1/2 tsp oil on medium-high. Add garlic and couscous and stir until garlic is light golden and fragrant. Add 2 cups water and bring to a boil. Reduce heat to low, cover and steam for 8 to 10 minutes, until all liquid is absorbed and couscous is al dente. Remove from heat and let stand, covered, for 5 minutes. Remove lid and fluff with a fork.
Meanwhile, grill peppers and zucchini: Grill cored peppers for about 8 minutes, turning occasionally until all sides are lightly charred. Remove peppers from grill and allow to cool at room temperature. Brush zucchini with 1/2 tsp oil and grill for 2 to 3 minutes, turning once, until lightly charred and tender. Let zucchini cool slightly, dice and add to bowl with diced pepper tops.
Add couscous, beans, chickpeas, feta, tomatoes, basil, vinegar, remaining 4 tsp oil, black pepper and salt, if desired, to pepper-zucchini mixture. Mix well.
Stuff about 3/4 cup pepper-zucchini mixture into each grilled pepper; lightly pack filling throughout entire pepper until filling reaches the top. Wrap each pepper tightly with plastic wrap and refrigerate for a minimum of 1 hour or a maximum of overnight. (Alternatively, carefully lay stuffed peppers in a shallow tray or dish, cover and refrigerate.)
To serve, arrange peppers on a platter and serve.