Spaghetti Squash & Spinach “Lasagne”

This recipe uses Spaghetti Squash instead of lasagne noodles.  Bake the squash in advance if possible.

Heat the oven to 350.  Cut 1 large or 2 small spaghetti squash in half width-wise and scoop out the seeds and seed membranes. Place face down on a baking sheet and bake for 50 minutes, or until very tender.

Allow the squash to cool, then scoop out the flesh of the squash and use a fork to fluff it into strands, drizzling a little olive oil over it as you do.  Place the squash in a colander and allow any liquid to drain out.

Clean 1 leek and dice.  Mince 2 cloves of garlic.

Remove the stems from 1 bunch of Spinach, then rinse several times in a water bath until the water is clean.  Drain and spin dry.  Chop roughly.

Heat 2 T. olive oil in a large skillet and add the leeks.  Saute until they are tender.  Add the garlic and cook for another 2 minutes, then add the spinach and cook just until it wilts. Turn off the heat and add 1/2 C. ricotta cheese and the squash, plus a generous amount of salt and pepper.

Cover the bottom of a 9 x 12 baking dish with your 1 1/2 C. of your favorite marinara sauce OR 1/2 C . of pesto.  Make a layer with the spinach/spaghetti squash mixture.  Finally, top with 3/4 C. grated mozzarella and 1/2 C. grated parmesan.

Raise the oven heat to 425 and bake for 20 minutes, then turn the oven to “Broil” and brown the top so the cheese is nicely browned.

CLICK HERE FOR MEMBER NEWS

We’ve got Summer Covered

Most organic growers in California grow cover crops to protect their soil and build fertility naturally.  They are not harvested for a crop, but rather fed back to the soil. The primary season for growing cover crops in our area … Continue reading

The Fruitiest Month

August is our fruitiest month at Terra Firma. The late season peaches and nectarine varieties we harvest this time of year have complex flavor profiles usually associated with fine wine. Not sugary sweet, they are smokey, rich, and tangy.  All … Continue reading

The Black Box of the Produce World

Watermelons are hands-down the most challenging fruit or vegetable to harvest, for a number of reasons.  Obviously the flesh of all melons is hidden from view.  But with other types of melons, the rind changes color completely when they are … Continue reading