The PA Farmer’s Open Air Market has officially opened for the season!
Naturally I grab my usuals - tomatoes, cucumbers, broccoli, kale, and spaghetti squash. This may not be news to some, but I have learned an easier way to cook spaghetti squash from a nice lady who was working at one of the veggie stands.
Usually, I cut in half, spray with oil, and bake for what seems like over an hour (who wants to wait that long for dinner?!) Her advice was to cut the squash in half, scoop the seeds out, place a half on a bowl to balance and fill one of the hollow middles out with water, replace the top half and MICROWAVE for 10 minutes on high, checking it halfway through.
I have heard horror stories on too soggy squash from the microwave and even one instance of an exploding squash - but this advice is definitely a keeper! It comes out just done, with no loss of flavor and amazing crunch.
And because I am infamously known to be an accidental vegetarian, I sauteed some carrots, broccoli and kale as my side and sprinkled it with some truffle salt. Much thanks to my friend Luba for gifting the truffle salt to me as I use it for most of my veggies!