I made an effort to go to the Courthouse Farmer's Market in Arlington since I hadn't been this season and I desperately needed to pick up some onions. I got sucked in by some not really in season tomatoes and basil -- there was something about the fact that these things were at the farmer's market that made me forget that the green tomatoes they had held until red weren't going to be any good for eating out of hand...it was December for goodness sake. But I picked up carrots, onions, garlic, tomatoes, basil, some chicken, ground buffalo, some mozzarella and half and half.
Today, I went to brunch in Dupont before going to see the Christmas Revels, and managed to catch the tail end of the Dupont Farmer's Market and picked up a stalk of Brussel sprouts, a spaghetti squash, some mixed salad greens and a couple of pears. Then I realized I hadn't documented a local meal this week. Well, I came home from theater and threw the spaghetti squash in the oven and made one of my favorites -- lasagna style spaghetti squash.
Lasagna Style Spaghetti Squash
- large spaghetti squash (3 pounds)
- olive oil
- 1 1/2 cups tomato sauce
- 2 cups tomatoes
- 2 cups onion
- 3 garlic cloves
- 1 tsp dried basil
- salt and pepper to taste
- 20 Kalamata olives, sliced
- 9 ounces fresh mozzarella
- 1/2 ounce Pecorino Romano
- Preheat oven to 325 degrees F . Rub squash with a thin layer of olive oil. Place squash halves cut side down on the baking sheet.
- Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
- Meanwhile, add some olive oil to a medium saute pan. Over medium heat, saute the onion and garlic until golden brown. Stir in tomato sauce, tomatoes, basil, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
- Remove squash strands with a fork. Layer in a 9 x 9 pan a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until all of the ingredients are used. Top with Romano cheese.
- Bake for 20 minutes in the preheated oven, or until Romano cheese melts.
- spaghetti squash, Dupont farmer's market (not sure of the name of the farm)
- tomato sauce, pantry made this summer from tomatoes from Shlagel Farms, Waldorf, MD (16 miles)
- tomatoes, Twin Springs Fruit Farm, Orrtanna , PA (72 miles)
- onion, Twin Springs Fruit Farm, Orrtanna , PA (72 miles)
- garlic, Twin Springs Fruit Farm, Orrtanna , PA (72 miles)
- fresh mozzarella, Blue Ridge Dairy, Leesburg, Va (32 miles)
- Brussel Sprouts, Archor Nursery Galena, MD (74 miles)