Recovered Produce and Stuffed SquashPosted: September 26, 2016
Happy fall, everyone! Although the official equinox was a few days ago, today is the day that I can actually feel it. The air is just a little crispy and-finally!-not muggy. We’ve had the AC off and the windows open all day yesterday and today I keep getting lovely little wafts of cool breeze as I sit on the couch. For hours on end. Sigh. Somehow, I pulled something in my lower back that has kept me prone and couch-bound since Saturday. I’m walking like a slow, old lady, and trying to sit upright is pretty terrible. Sneezing is the absolute worst and causes some awful spasms. Today, I think, is slightly better, so I’m hoping I can go back to working at my desk tomorrow and it will be a quick heal after that. What is really disappointing, though, is that M and I were going away for this coming weekend and now kayaking is most likely off that schedule. Boo.
In spite of my pain, I was excited to come home from work on Saturday to my weekly Hungry Harvest box! I signed up for this produce delivery service a few weeks ago and I LOVE it! I’d been looking for some kind of produce delivery/CSA, since I can’t make it to the Farmer’s Market when my Saturday work schedule begins each September. A produce box was also appealing because it would force me to be creative with whatever I got each week. I found Hungry Harvest, which was extremely affordable, and I loved that they were using recovered produce from farmers and grocery stores that would otherwise go to waste. They also donate leftover produce to food banks every week. They are awesome! (This is not a sponsored post, I really do just love HH this much.)
We’ve had great success with our weekly boxes and this week was no exception. We are getting into the groove of meal planning around the box, too. This week we received: 3 (giant) sweet potatoes, a carton of kumquats, 3/4 lb of collard greens, 3 empire apples, 2 beets, an adorably tiny eggplant, 1/2 a bunch of cilantro, a clamshell of cabernet tomatoes, and a large spaghetti squash. All of that…for $15! Did I mention that this is the SMALLEST option? They have several larger sizes of boxes, even all-fruit, all-veggie, or all-organic boxes! I cannot get over how great they are! All of our veggies usually go towards dinners for the week. Since M isn’t a big fruit-eater, I take care of most of the fruit between my breakfasts and snacks. M was on a roll this week and picked most of the meals for us. Here is what we will make, using everything from the box (and a few veggies left in the fridge from last week):
Dinner Plan for Sept 25-Oct 1
Sunday: Sausage & Veggie-Stuffed Spaghetti Squash
Monday: BBQ pulled chicken, collard greens, cilantro cole slaw
Tuesday: Beet & Apple salad, sweet potato hash browns, eggs
Wednesday: Beef Koftas with Baba Ghanoush, Tomato-Cucumber salad
Thursday: Leftover Night (I’ll be in class)
Friday: Out with Friends
Saturday: More leftovers to clear out the fridge before we leave
Lunches are typically leftovers from dinner, and we can fill in with stuffed sweet potatoes. Breakfasts for me rotate between smoothies, eggs, and oatmeal. M usually has breakfast tacos.
We kicked of this week with stuffed squash, which M made from my directions while I was sitting in the other room. (No prolonged standing yet…) Stuffed squash is super simple, and one of my favorite things to eat, since it is so customizable. I have a very eclectically autumnal recipe for Stuffed Acorn Squash that is delicious! I love Italian flavors with Spaghetti Squash, so we paired hot Italian sausage with veggies and tomato sauce. We cut out cooking any grain, which saves a little prep work and makes this Primal (if you top it with cheese, like M) or Paleo (if you leave off the cheese, like me). This was a large spaghetti squash, but not unusually large, and this meal easily made 4 huge servings. If you scooped out the squash and served the meat sauce over top, it would very easily stretch to 5 dinner-sized servings.
- 1 spaghetti squash
- 1 lb Italian sausage (hot or mild)
- 4 oz mushrooms
- 1 medium bell pepper
- 3 cloves garlic
- 1 small onion
- 4 oz cherry tomatoes
- 6 oz tomato sauce
- 2 Tbsp tomato paste
- 2 tsp Italian seasoning (or, about 1/2 tsp each: basil, oregano, rosemary, garlic powder)
- Optional: shredded mozzarella cheese
Preheat the oven to 400 degrees F. Slice the squash in half, lengthwise. It will be very firm, but I’ve found if I can stab in the tip of the knife, I can usually get enough leverage to split open one end, then the other. Scoop out the seeds from each half, leaving a hollow in the middle. Place the squash cut side down in a microwave-safe baking dish and fill with an inch of water. Microwave on high power for 8-12 minutes, or until a fork goes easily into the flesh.
While the squash is cooking, prepare the other veggies. The chop is entirely up to you: every vegetable can be diced for a really chunky mix, or every vegetable can be chopped finely in a food processor to make a thick, but smoother sauce. We went for something in the middle. M is not too fond of mushrooms, but I occasionally work them in to fill out dishes. Because of this, we “hid” them by chopping them finely, along with the pepper and garlic, in the food processor. We diced the onion like normal and halved our cherry tomatoes.
In a large saucepan, crumble it the sausage (remove from casing if in links) and stir to further separate the meat. Cook until about half the meat is browned, then add the diced onions. (If you chose to dice the peppers, now would be the time to add them) Continue cooking until all of the meat is browned and the onions are soft and translucent. Drain off any accumulated fat. Add the vegetable mix from the food processor (or the diced mushrooms, if going that route). Stir to combine and cook for 1-2 minutes. Then add the tomato sauce, tomato paste, and Italian seasoning. Stir to combine evenly. If the mixture is too thick, add a little water to loosen things up. Allow to simmer for 5 minutes. Finally, toss in the chopped tomatoes and turn off the heat. Set the squash cut side up in a dry, oven-proof pan. Spoon the sausage and veggie mixture into each squash, topped with cheese, if using, and bake for 10-15 minutes until the cheese is melty and the tops of the sausage mixture are beginning to get crispy. Split each half of squash in half again, width-wise. Enjoy!