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Spaghetti Squash with Sun-Dried Tomatoes & Goat Cheese

Squash is not just for fall anymore!

Fresh vegetables are what wonderful, summer menus are all about. If you’re looking for a new veggie to add to your summer menu rotation, consider spaghetti squash.

Yes, squash.

It may not be the first vegetable that comes to mind when you’re thinking summer dining—it’s actually a winter squash—but thanks to the wonders of modern farming, it’s widely available year-round. It’s also quick to cook and has a subtle flavor that works well with a number of ingredients.

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Spaghetti squash has a bright yellow skin and pale yellow flesh. It’s high in potassium, vitamins A and C and has just over 40 calories in a one cup serving. Choose squash that’s firm and unblemished.

Spaghetti squash gets its name from the spaghetti-like shreds you get when you run a fork across its flesh. You can cook the squash in the microwave in 10 to 15 minutes or you can roast, broil or boil it.

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This recipe creates a warm salad that will work as a side or light main dish that you can have on the table in about 20 minutes.

 

Spaghetti Squash with Sun-Dried Tomatoes & Goat Cheese

Serves four.

1 2 ½ – 3 pound spaghetti squash, cut in half lengthwise and seeds removed

1 tablespoon balsamic vinegar

½ tablespoon Dijon mustard

2 tablespoons olive oil

¼ cup sun-dried tomatoes

¼ cup crumbled goat cheese

2 slices bacon, cooked and crumbled

Salt and pepper, to taste

Add about ¼ -inch of water to a glass baking dish. Place squash, cut side down, in the dish, cover it tightly with plastic wrap and microwave on high for 10 minutes. Let squash cool, covered, for 5 minutes.

While the squash cooks, whisk the vinegar, mustard and olive oil together in a small bowl. Set aside.

Remove squash from baking dish and use a fork to scrape the squash flesh into a large bowl. Add the sun-dried tomatoes, goat cheese, crumbled bacon and vinaigrette and toss until the ingredients are evenly coated.

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