It is squash time! This year both at Zweber Farms and my parents’ farm, we grew several types of squashes. The most interesting squash to me is the Spaghetti Squash. I love squash of all kinds and thought it intriguing that the flesh when baked looks like noodles. After, doing some quick searches for recipes on the internet, I formed a simple yet tasty recipe using the spaghetti squash and Zweber Farms ground pork.
- 1- 4lb spaghetti squash
- 1lb Zweber Farms ground pork (Italian style)
- 1 small onion chopped
- 4 tomatoes pureed or 1 jar spaghetti sauce
- 1/2 cup mushrooms chopped
- 1 sweet pepper chopped
- 1 cup shredded Organic Valley cheese
Preheat oven to 375. Cut squash in half and scoop out seeds and pulp. Bake rind side up for 25-35 minutes.
While squash is baking, chop onion, pepper and mushrooms. Brown pork sausage in skillet then add onion, pepper, mushrooms and 1/3 cup of tomato puree or spaghetti sauce. Simmer for 5 minutes
When squash is done, take it out of the oven (leave oven on) and let it cool for 5 minutes. Then scrape out flesh into a large mixing bowl. Add sausage mixture and 1/2 cup cheese.
Place into baking dish and top with additional cheese. Bake uncovered for 15-20 minutes.
Take out of oven and let rest for 10 minutes
Serve with crunchy garlic bread topped with Organic Valley butter and a tall glass of Organic Valley milk.
I hope you enjoy. Need some pork sausage? Call us today to order a half or quarter of a hog. Pork will be ready in October and November. We have a few spaces left, but they will not last long. Call: 952-461-3428 or visit the Zweber Farms website for details.