Recipe: Equinox Stewed Veggies over Spaghetti Squash
This is a very forgiving recipe. The idea is to let the rough cut veggies stew until very tender in the tomato base. Add or subtract any veggies you have on hand. Feel free to add some browned sausage at the end, or cheese.
For stewed veggies: Prepare the veggies: roughly chop tomatoes, peppers, eggplant, squash and onion into large chucks, slice okra and finely chop garlic. Add all ingredients to pot. Cook over medium low heat for 2-4 hours until veggies are very tender (this would also work in a crockpot). Add fresh chopped herbs, salt and pepper to taste before serving.
For squash: Preheat oven to 350. Cut spaghetti squash in half lengthwise down from the stem. Scrape seeds with a spoon and discard. Lightly brush or rub squash halves with olive oil. Roast spaghetti squash cut side down for 40 minutes to one hour, until the squash is easily pierced with a knife. Flip over and allow to cool for 10 minutes. Use a fork to scrape the flesh into long noodles (rake your fork in the same direction as the strands of squash to make the longest noodles).
To serve: Add a large pile of spaghetti squash to each plate, top with a ladle full of stewed veggies. Add optional shredded cheese or browned sausage, additional fresh herbs, or fresh cracked pepper to taste. Best served with a crusty loaf of bread and great company!