I hit the CSA Jackpot yesterday with this dinner: simple, delicious, healthy, and surprisingly filling. It was a perfect combination of several of the ingredients that came in my Angelic Organics box this week, and it made the whole house smell like Autumn.
1 large spaghetti squash
1 large head of broccoli, chopped
1 leek, halved and thinly sliced (see note)
2 cloves of garlic, minced
1 cup sharp cheddar cheese, grated
fresh Parmesan, grated
4 Eggs (Optional)
Cook the squash: preheat the oven to 400 degrees Fahrenheit. Halve the squash and remove the seeds. Place squash skin-side up in a baking dish. Add a bit of water to the bottom of the dish. Roast squash for 30-40 minutes, until the skin is fork-tender. Set aside and prepare the rest of the filling.
Make the filling:
Heat a tablespoon of olive oil in a skillet over medium heat. Add garlic and saute for just 30 seconds. Add leeks, broccoli, and a bit of salt. Stir to coat. Saute until leeks are translucent and broccoli is cooked through.
Run a fork through the squash and scoop it into a large bowl. Add broccoli mixture, along with salt to taste and stir to combine. Scoop filling back into the squash skins. Top with cheddar cheese, and then a light sprinkling of Parmesan. Return to the oven until the cheese is melted and starting to brown, about 10 minutes.
Optional: Make it a meal by adding a runny egg to the top!
While the squash is baking, cook up some eggs in your skillet. I like to leave mine a bit runny, but you can cook them however you like. This adds some protein, and makes it a light, but filling meal. When in doubt, put and egg on it!
**Note: After you slice your leek, place the slices in a bowl and cover with water. Swish them around a bit as leeks like to hang onto sand and dirt. Rinse with cool, clean water before adding them to the skillet.